Sticky, sweet and salty ham gets a truly retro glaze of mustard, brown sugar and brûléed pineapple. Quick sweet potato mash and buttery roasted green beans will have you feeling nostalgic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
340 g
Sweet Potato
170 g
Green Beans
2 tbsp
Whole Grain Mustard
(Contains Mustard)
7 g
Chives
300 g
Ham Steaks
95 g
Pineapple
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
1.25 tsp
Salt and Pepper*
1 tbsp
Sugar*
Before starting, preheat the oven to a high broil and wash and dry all produce. Add 6 cups water and 2 tsp salt in a medium pot (NOTE: same amount for 4ppl). Cover and bring to a boil over high heat. Peel, then cut sweet potatoes into 1-inch pieces. Thinly slice chives. Trim beans. Pat pineapple dry with paper towels, then cut into 1/4-inch slices.
Add sweet potatoes to the pot of boiling water. Cook, uncovered, until fork-tender, 12-15 min.
While sweet potatoes cook, pat ham dry with paper towels. Add ham on a foil-lined baking sheet. Top with pineapple slices and sprinkle over 1 tbsp sugar (dbl for 4ppl). Broil in middle of oven, until ham is warmed through** and pineapple is golden-brown, 10-12 min.
While ham cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil and 1 tbsp butter (dbl both for 4ppl). Stir together, until butter melts, 30 sec. Add beans and 1 tbsp water (dbl for 4ppl). Season with salt and pepper, then stir together. Cover and cook, stirring occasionally, until tender, 5-6 min.
When sweet potatoes are done, reserve 1/4 cup starchy water (dbl for 4ppl), then drain and return potatoes to the same pot. Using a masher, mash in reserved starchy water, chives and 1 tbsp butter (dbl for 4ppl) until smooth. Season with pepper.
Divide pineapple ham, sweet potato mash and beans between plates. Serve with mustard on the side, for dipping.