Ingredients
Scale
- 3–4 lb Smoked Ham Portion (Shank or Butt)
- 1/2 cup Brown Sugar
- 2 tablespoons Yellow Mustard
- 1 can (20 oz) Pineapple Slices in juice (keep the juice)
- 5 lbs Russet Potatoes
- 1 bag (12 oz) Frozen Green Beans
- 1/4 cup Butter or Margarine
- Salt and Pepper to taste
Instructions
- Preheat your oven to 325°F (165°C). While the oven warms up, peel and cube the potatoes, placing them in a large pot of cold salted water. In a small bowl, whisk together the brown sugar, mustard, and 1/4 cup of the reserved juice from the canned pineapples. This mixture creates a thick, sweet, and tangy glaze that will transform the budget ham into a gourmet centerpiece.
- Place the ham in a shallow roasting pan or a large oven-safe skillet. Score the surface of the ham in a diamond pattern about 1/4 inch deep. Pour half of the glaze over the ham, brushing it into the cuts. Arrange the pineapple slices over the top using toothpicks if necessary. Cover the pan tightly with aluminum foil to lock in moisture and bake for 1 hour.
- Bring the pot of potatoes to a boil and cook for 15-20 minutes until fork-tender. Drain the water and mash the potatoes with butter and a splash of the remaining pineapple juice or milk for extra creaminess. While the potatoes mash, steam the frozen green beans in the microwave or on the stovetop for 5 minutes. Season the beans with salt and a touch of pepper.
- Remove the foil from the ham and brush the remaining glaze over the top. Increase the oven temperature to 400°F (200°C) and bake for another 15 minutes uncovered. This high heat will caramelize the sugars and give the ham a beautiful golden-brown crust. Let the meat rest for 10 minutes before slicing to ensure the juices redistribute.
- Slice the ham into thick, generous portions and place them on a large platter. Surround the ham with the mashed potatoes and green beans. Garnish with the roasted pineapple slices for a festive look. Serve immediately while everything is hot and fresh.
- Cook Time: 1 hour 30 minutes