Combine the apricot preserves, honey, brown sugar, Dijon mustard, and unsalted butter in a small saucepan. Bring the mixture to a simmer and cook for 1 minute, whisking constantly, then remove from heat.
Gently separate slices of the spiral ham so the glaze can penetrate the ham slices. Brush ¾ of the glaze all over the ham and in between the slices.
Place the pineapple tidbits, pineapple juice, and water in the bottom of the inner pot of the COSORI Pressure Cooker.
Create a foil sling by cutting 2 long sheets of foil, 25 inches long each, then fold each sheet lengthwise into a long, skinny piece. Place the long foil pieces crisscross inside the pot and fold the ends over the top edge. This will make it easy to remove the ham after cooking.
Place the ham cut-side down into the inner pot. Fold any foil that is folded over the edge over the ham.
Place the lid onto the pressure cooker.
Select the Pressure Cook function, disable Keep Warm, adjust pressure to high and time to 7 minutes, then press Start.
Release pressure quickly by sliding the steam release switch to Vent.
Remove the ham, then place onto a sheet tray. Brush with the remaining glaze, then broil in the oven for 2 to 3 minutes, or until the edges are browned and caramelized.
Transfer the ham to a serving dish and ladle the juices from the pressure cooker over the ham to keep it extra moist. Serve while still warm.