Baked Ham with Sweet Potatoes

 Baked ham with sweet potatoes

4 medium size sweet potatoes

1 (1 inch thick) center-cut fully cooked ham slice 

 1 (8 ounce) can pineapple slices, undrained

¼ cup dark corn syrup

2 tablespoon butter

½ 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 and 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 degrees for 30 minutes. Uncover; continue baking 30 minutes, basting occasionally with pan juices. Serve ham with potatoes and pineapple. Yield: 4 servings