Baked Ham With Sweet Potatoes

Oxmoor House
4 servings


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4 medium-size sweet potatoes
1 ( 1-inch-thick) center-cut, fully cooked ham slice, about 1 1/2 pounds
1 (8-ounce) can pineapple slices, undrained
1/4 cup dark corn syrup
2 tablespoons butter or margarine
1/2 teaspoon ground nutmeg


Place sweet potatoes with water to cover in a small Dutch oven. Boil 30 minutes or until potatoes are tender. Cool and remove peel. Set potatoes aside.

Brown both sides of ham in a large skillet over medium heat. Place ham in a shallow roasting pan. Arrange sweet potatoes around ham. Cut pineapple slices in half; arrange around ham, reserving pineapple juice.

Combine pineapple juice and syrup; pour over ham. Dot with butter, and sprinkle with nutmeg. Cover with aluminum foil; bake at 350° for 30 minutes. Uncover; continue baking 30 minutes, basting occasionally with pan juices. Serve ham with potatoes and pineapple.

Created date

February 2010