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Browned ham steaks with sweet potato rounds and red-skinned apple wedges in a glossy orange glaze in a cast-iron skillet beside a fireplace.

Ham, Yams & Apples

First the ham browns, then the sweet potatoes soften in the same buttery skillet. Apple wedges go in late enough to hold their shape beneath the orange glaze.

By Betty Lou Gardner40 minUpdated 2026-08-25

This Ham, Yams & Apples skillet turns fully cooked ham into a comforting one-pan supper with sweet potatoes, apples, and a simple orange-brown sugar glaze. Browning the ham first builds flavor, while giving the sweet potatoes a head start keeps the apples tender without letting them fall apart.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I put the sweet potatoes in first because they always need the head start. I use the bigger skillet so things do not crowd together. The apples should still look like apples when they come to the table. The orange sauce never seems to last long enough.

How to Make Ham, Yams & Apples

◆
Four fully cooked ham steaks browning in butter in a vintage aluminum skillet.
01

Brown the Ham

Sear the ham in butter until lightly browned around the edges, then transfer it to a plate.

Skin-on sweet potato rounds beginning to brown in butter in a vintage aluminum skillet.
02

Cook the Sweet Potatoes

Sauté the sweet potato rounds, then briefly steam them until nearly tender.

Red-skinned apple wedges and sweet potato rounds being combined with brown sugar and orange juice in a skillet.
03

Add Apples and Sauce

Stir in the apples, orange juice, brown sugar, and seasonings while the ham rests.

Apple wedges and sweet potato rounds simmering beneath a glass lid in a vintage aluminum skillet.
04

Finish Covered

Simmer gently until the apples are tender but still hold their shape and the sweet potatoes are fork-tender.

A spoon drizzling orange-brown sugar pan juices over four ham steaks with apples and sweet potatoes.
05

Return Ham and Serve with Pan Juices

Return the ham, baste it with the glaze until hot, and spoon the pan juices over everything.

Browned ham steaks with sweet potato rounds and red-skinned apple wedges in a glossy orange glaze in a cast-iron skillet beside a fireplace.

Ham, Yams & Apples

First the ham browns, then the sweet potatoes soften in the same buttery skillet. Apple wedges go in late enough to hold their shape beneath the orange glaze.

By Betty Lou Gardner

Prep10 minCook30 minTotal40 minDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Ham, Yams & Apples

Instructions

  1. 2 tbsp butter, 1 lb fully cooked ham
  2. 1 large sweet potato, 2 tbsp water
  3. 2 Red Delicious apples, ¼ cup orange juice, 2 tbsp packed brown sugar, salt, black pepper
  4. ham, water as needed

Nutrition (Approximate Per Serving)

Yield

4 servings — Serving size: 1 ham steak with apples and yams

Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.

Calories
340
Carbohydrates
25.5 g
Protein
26.5 g
Fat
14.5 g
Saturated Fat
6.5 g
Cholesterol
80 mg
Sodium
1650 mg
Fiber
2.5 g
Total Sugars
11 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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