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.