WebPlace ham in 6 quart electric pressure cooker. Pour soda over ham and press brown sugar substitute over top of ham. Seal lid and turn valve to prevent venting. …
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Generously coat the outside of the shank with yellow mustard, on all sides. Cover the ham shank with the brown sugar. Use your hands to spread the sugar over all sides of the ham shank, top and bottom. Cover the pan lightly with aluminum foil. Place roasting pan in oven. Bake at 325F degrees for 1 ½ hours.
Preheat the oven to 350°F. Trim the rind off the ham, leaving the fat layer in tact. Score the fat in a criss-cross pattern, cutting deeply into the fat, but not through to the flesh beneath. Place the ham into a baking tray and add the water to the bottom. Cover with foil and bake for 30 minutes.
Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half—5 to 7 pounds—about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F.
Around 5 tablespoons (0.4c) of mustard should be more than enough to cover a typical 1 kilogram (2.2 lb) to 2 kilograms (4.4 lb) ham shank. Rub in 300 grams (0.66 lb) of brown sugar. Rub 300 grams (0.66 lb) of brown sugar onto the side of the meat. It will dissolve in the mustard.