Ingredients

1 2/5 kgs	Boneless ham half
113 ml	Water
43 g	Brown sugar
675 ml	Water
908 whole	Green beans, trimmed
3 Tbsp	Unsalted butter, softend
2 Tbsp	Maille Wholegrain Mustard
1 Tbsp	Chopped tarragon, or other fresh herbs

Directions

Preheat the oven to 200°C.

1.Arrange ham on baking rack in large baking pan. Add ½ cup water, then cover with aluminum foil. Bake ham until internal temperature reaches 65°C when tested with a meat thermometer, about 1 hour.

2.Combine brown sugar and Maille Wholegrain Mustard in small bowl. Spoon mixture evenly over ham and bake uncovered until glazed, about 15 minutes.

3.Meanwhile, arrange vegetable steamer basket in a Dutch oven cooking pot with 675ml water and bring to boil over high heat. Arrange green beans in basket. Steam, covered, until tender crisp, about 8 minutes.

To serve

Remove beans from steamer basket and arrange in large serving bowl. Toss with butter, Maille Dijon Mustard and tarragon. Serve with ham.

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