Rotisserie Chicken

For 3-5 lb whole chicken:
1. Place 1 c, water in pressure cooker on metal insert
2. Rotisserie Rub:
    2 T. oil
    1 T. salt
    1 t. pepper
    1 T. garlic powder
    1 T. onion powder
    1 T. paprika
    1 t. thyme
    dash cayenne pepper
3. Cook 6 min/lb if chicken is thawed, 11 min/lb if frozen

Spiral Ham

1. Put 2 c. water in bottom of pan.
Place ham on rack in pan. Open spirals and pour on sauce.
2. Bake at 325* for 10 min per pound
(Until meat reaches 140*- 1 1/2 hrs for 9lb ham)
3. Uncover and Bake for 15 more min at 400*
4. Save meat on bone for Ham Hock Soup