I can my own peaches, so I love making this recipe, shares Janet Ernsbarger of Salina, Kansas. Add a simple salad for a delicious rounded out meal.
- 2 individual boneless fully cooked ham steaks (5 ounces each)
- 1 large sweet potato, peeled and thinly sliced
- 2 canned peach halves
- 1 tablespoon brown sugar
- 1 tablespoon butter
- Preheat oven to 350°. Place each ham steak on a double thickness of heavy-duty foil (about 12 in. square). Layer with potato and peach halves. Sprinkle with brown sugar; dot with butter. Fold foil around mixture and seal tightly. Place on a baking sheet.
- Bake 30-35 minutes or until heated through and potato is tender. Open foil carefully to allow steam to escape. Yield: 2 servings.
Originally published as Ham & Sweet Potato Packets in Cooking for 2 Summer 2009, p45
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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