Make the spice rub:
In a spice grinder, grind the allspice berries, cloves, star anise and bay leaves. Transfer to a small bowl and set aside. Grind the zest and add to spices. Grind the ginger and add to spices. Add the brown sugar and salt, stir to incorporate.
Rub the entire ham with the spice rub. Place ham in Multi-function Cooker. Position temperature probe into the thickest part of the ham and cover. Insert the probe’s plug into the port. Set the Multi-Function Cooker to Program 1 Low. Set the probe temperature to 145°F and cook until the probe temperature chime sounds, 2-4 hours. Remove ham to a cutting board, cover with foil and set aside.
Make the glaze:
In the vessel of the Multi-Function Cooker with the heat set to Sauté/Sear Medium, add pecans to the vessel and stir until toasted, 4-5 minutes. Remove to a plate. Set aside.
In the vessel of the Multi-Function Cooker with the heat set to Sauté/Sear High, melt the butter and whisk in brown sugar and corn syrup for 1 minute. Add powdered sugar, bourbon, mustard and whipping cream; whisk until creamy. Add the pecans and stir. Spoon the finished glaze into a bowl and let cool.
Preheat an oven to 350°F with the rack in the middle position.
Return the ham to the vessel of the Multi-Function Cooker. Spoon half of the glaze all over the ham.
Bake the ham, uncovered, for 10 minutes to reheat and set the glaze.
Serve with warmed, remaining glaze.