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 celcius.

Stir together chutney, sugar, Dijon mustard, dry mustard, ginger and vinegar in a small bowl, set aside.

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

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 Sauté mode.  Mix 1 tablespoon flour with 2 tablespoons cold water until smooth, pour into pan juice and bring to a boil to thicken.