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Pineapple glazed ham with new potatoes & baby beans


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Remove the ham skin from just below the knuckle and place the ham in a very large baking tray. Then, if you like, cut diamond patterns in the flesh, using a sharp knife, and insert a clove in the middle of each diamond. 
  • Mix together the sugar, pineapple juice and mustard until well combined. Then pour over the ham and cook in the oven for about 30-40 mins until a nice glaze is formed, basting now and again. 
  • When the ham is almost ready, boil the potatoes until tender, adding the beans for the last few minutes. Drain well and toss with the butter and parsley. 
  • Carve the ham and serve with vegies on the side. 
  • nb. If you have a small oven, only use half a leg of ham.


  • 1 lightly smoked, leg of ham
  • whole cloves (optional)
  • 1¼ cups brown sugar
  • 2 cups pineapple juice
  • 3 heaped tbsp Dijon mustard
  • 1½ kg new (or baby) potatoes, scrubbed
  • 2-3 packets baby green beans
  • table salt
  • a few good knobs of butter
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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