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1 Lepp’s bone-in ham or boneless ham nugget
2 cups apple or orange juice, or beer (only need 1 cup for nugget ham)
2/3 cup mango chutney, available in Lepp Farm Market deli
1/4 cup packed brown sugar
1/4 cup grainy Dijon mustard – to compliment the tropical flavour of the chutney, I love using Smak Dab’s Curry Dijon mustard
1 Tbsp. dry mustard
1 1/2 tsp. ground ginger or 2 tsp. freshly grated ginger
1 Tbsp. apple cider vinegar
If using a small ham or a nugget ham, you’ll only need half the amount of glaze, simply cut back all the ingredients by half.
Fresh Pineapple & Mango Salsa
1/2 fresh pineapple, peeled, core removed and chopped into 1/2 inch dice
1 mango, peeled and chopped
1/4 cup finely diced red onion
2 Tbsp. orange juice
1 Tbsp. minced jalapeño pepper (did you make this orange jalapeno jelly? Then substitute 2 tbsps of the jelly, warmed slightly to thin it, for the orange juice and diced jalapeno)
1 Tbsp. liquid honey (if your pineapple is nice and sweet, you can omit the honey, taste before adding)
1 tbsp. chopped, fresh mint
Total baking time is approximately 20 minutes per pound, however, cooking time can vary depending on whether you’re working with a bone-in or boneless ham, room temperature or straight out of the fridge. It’s always best to check with a meat thermometer, and as our hams are fully cooked when you purchase them, they really only need to be reheated to an internal temperature of 120-130 degrees.
Stir together chutney, sugar, Dijon mustard, dry mustard, ginger and vinegar in a small bowl, set aside.
For a large, bone-in, skin-on ham:
Preheat oven to 325 degrees. Place ham, meaty side up, in a roasting pan; pour juice or beer over ham. Cover with foil, tucking around the pan to seal. Roast for approximately 2 hours, basting occasionally with juices. Remove ham from the oven. Slide a sharp knife under skin and lift off gently. Trim fat layer to 1/4 inch (5 mm). Diagonally score the fat side of ham in diamond pattern.
Brush about one-third of the mustard mixture over ham. Continue roasting, this time uncovered, brushing twice more with mustard glaze until ham is a rich, caramel brown and meat thermometer registers 120-130 degrees, about another hour.
For a boneless nugget ham:
Preheat oven to 325 degrees. Place ham in a roasting pan, pour juice or beer over ham. Cover with foil, tucking around the pan to seal. Roast for 1 hour, basting occasionally with juices.
Remove foil, brush with one-third of mustard glaze, continue baking uncovered and brushing on remaining glaze two more times for approximately 30 more minutes.
Transfer to cutting board and tent with foil; let stand for 20 to 30 minutes before carving.
Thicken juices if desired, with a mixture of flour and water, pour over ham or serve alongside.
Serve with Pineapple & Mango Salsa.
Instant Pot Instructions for Boneless Nugget Ham
I was blown away by how tender and juicy the nugget ham was after cooking it in the Instant Pot so I had to add these instructions! It makes a fast and delicious dinner, and as the nugget ham is boneless, it carves beautifully into thick slices, easily serving 6 people.
Add about one inch of juice in the bottom of the pot, place ham on the trivet and glaze with 1/2 recipe of the mustard glaze. Close lid and set pressure timer for 20 minutes, allowing pressure to release naturally. Open pot, remove ham to cutting board. Use the delicious juices to drizzle over ham slices, or thicken juices for a more gravy-like sauce. Set Instant Pot to Saute mode. Mix 1 tablespoon flour with 2 tablespoons cold water until smooth, pour into pan juice and bring to a boil to thicken.
Fresh Pineapple & Mango Salsa
In a bowl, combine pineapple, mango, onion, orange juice, jalapeño pepper, and honey, if desired. (Make-ahead: Cover and refrigerate for up to 24 hours.) Shortly before serving, gently stir in chopped fresh mint.