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.
Recipe link
Prep time10 min
Cook time30 min
Total time40 min
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 340
Ingredients
Ham, Yams & Apples
- 1 pound fully cooked ham — cut into 4 serving-size steaks
- 2 tablespoons butter
- 1 large sweet potato — about 12 ounces, scrubbed well, peeled if preferred, and sliced into ¼-inch rounds
- 2 tablespoons water — plus more if needed
- 2 medium Red Delicious apples — unpeeled, cored, and cut into ½-inch-thick wedges
- ¼ cup orange juice
- 2 tablespoons packed brown sugar
- 1 pinch salt — only if needed
- 1 pinch black pepper — to taste
Instructions
- Brown the Ham: Melt the butter in a 12-inch skillet with a lid over medium heat. Add the ham in a single layer and cook 2–3 minutes per side until lightly browned around the edges. Transfer the ham to a plate and leave the butter and browned juices in the skillet.2 tbsp butter, 1 lb fully cooked ham
- Cook the Sweet Potatoes: Add the sweet potato rounds to the same skillet. Cook over medium heat for 6–8 minutes, turning occasionally, until beginning to brown and soften. Add the water, cover the skillet, reduce the heat to medium-low, and cook for 3–4 minutes until the sweet potatoes are nearly fork-tender but still firm.1 large sweet potato, 2 tbsp water
- Add Apples and Sauce: Add the apple wedges to the skillet. Pour in the orange juice and sprinkle the brown sugar and black pepper over everything. Stir gently to coat. Taste the pan liquid and add the salt only if needed. Cover and cook over low heat for 5–7 minutes, stirring once, until the apples are tender but still hold their shape and the sweet potatoes are fork-tender.2 Red Delicious apples, ¼ cup orange juice, 2 tbsp packed brown sugar, salt, black pepper
- Return the Ham and Glaze: Return the ham and any juices from the plate to the skillet. Cook uncovered over low heat for 3–5 minutes, spooning the pan juices over the ham, until the ham is hot throughout and the sauce is glossy and lightly syrupy. If the skillet begins to dry out, add 1 tablespoon of the additional water.ham, water as needed
- Serve: Divide the ham, sweet potatoes, and apples among four plates. Spoon the warm pan juices over each serving and serve immediately.
Notes
- Sweet Potatoes: Keep the rounds close to ¼ inch so they cook evenly. Leaving the scrubbed skin on helps the rounds stay intact; peeling gives them a softer finish.
- Apples: Use firm Red Delicious apples, leave the skin on, and cut substantial wedges. Cook only until tender so the apples remain recognizable.
- Seasoning and Sauce: Ham varies in saltiness, so taste the pan juices before adding salt. If the sauce remains thin, simmer uncovered for another 1–2 minutes. If the skillet becomes dry, add a small splash of water.
- Make Ahead: Cut the ham up to 1 day ahead and refrigerate it in a covered container. For the best color and texture, slice the sweet potato and apples shortly before cooking.
- Storage and Reheating: Refrigerate leftovers in a shallow airtight container within 2 hours and use within 4 days. Reheat covered with a small splash of water until the ham and vegetables reach 165°F.
- Serving Suggestions: Serve with Lemon Green Beans or Garlic Broccoli Salad, followed by Classic Fresh Key Lime Pie.
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
Equipment
- Skillet (12-inch, with lid)
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon or spatula