A great use for leftover ham, this dish has been served at countless church
suppers. A puffy topping covers a mixture of sweet potatoes, ham and apples.
Apple Ham Bake
3 medium tart apples, peeled and sliced
2 medium sweet potatoes, peeled and thinly sliced
3 cups cubed fully cooked ham
3 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon curry powder
2 tablespoons cornstarch
1/3 cup apple juice
1 cup pancake mix
1 cup milk
2 tablespoons butter, melted
1/2 teaspoon ground mustard
In a large skillet, combine the apples, sweet potatoes, ham, brown sugar,
salt, pepper and curry. Cook over medium heat until apples are crisp-tender;
drain. Combine cornstarch and apple juice until smooth; stir into apple
mixture. Bring to a boil; cook and stir for 1-2 minutes or until mixture is
Transfer to a greased 2-qt. Baking dish. Cover and bake at 375° for 10
minutes or until sweet potatoes are tender. Meanwhile, in a bowl, whisk
together pancake mix, milk, butter and mustard; pour over ham mixture. Bake,
uncovered, for 25-30 minutes or until puffed and golden brown.
Yield: 8 servings.
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