Ingredients
1 large sweet potato, about (10 ounces)1/4 cup water1 boneless fully cooked ham steaks (1/2 pound and 3/4 inch thick)1 tablespoon butter1/3 cup unsweetened pineapple juice2 tablespoons packed brown sugar1 can (8 ounces) pineapple chunks, drained1/3 cup miniature marshmallows
Preparation
Peel sweet potato and cut into chunks. Place in a microwave-safe dish; add water. Cover and microwave on high for 7-9 minutes or until tender; drain and set aside.
Cut ham into two pieces. In a skillet, brown ham in butter on both sides. In a bowl, combine pineapple juice and brown sugar; stir until sugar is dissolved. Pour over ham. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened.
Transfer ham to a greased shallow 1-qt. baking dish. Place sweet potato and pineapple around edge of dish. Pour brown sugar mixture over the top. Bake, uncovered, at 400° for 12-15 minutes or until heated through. Sprinkle marshmallows around edge. Bake 3-5 minutes longer or until the marshmallows are golden brown.
