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.—Amanda Denton, Barre, Vermont
- 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 thickened.
- 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 large bowl, whisk together the 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.
Originally published as Apple Ham Bake in Casserole Cookbook 2001, p76
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