Baked Yams, Apples and Canadian Bacon (or Ham)

(adapted from a recipe in The Doubleday Cookbook, vol. 1, by Jean Anderson and Elaine Hanna, 1975)

4 medium size yams, parboiled, peeled, and sliced ½” thick (about 1 lb)

2 tart apples, peeled, cored, and cut in ¼” rings (about 1 lb)

½ t salt

3 c cubed cooked ham (or 8 slices ready-to-eat Canadian bacon, cut ¼” thick)

1 t prepared hot mustard

¼ c firmly packed light brown sugar

2 T butter or margarine

Preheat oven to 375. Layer yams and apples into a buttered 2-1/2 quart casserole, sprinkling with salt as you go. Toss the ham with the mustard to coat evenly, then spread on top of yams and apples. (Or spread each slice of Canadian bacon with mustard and arrange on top, overlapping spoke fashion.) Sprinkle with brown sugar and dot with butter. Bake uncovered 30 minutes, until yams are tender and ham (or Canadian bacon) is lightly glazed.