|Sweet potatoes/Yams||2 Medium|
|Fresh pineapple/1 can, 20 ounce pineapple chunks, drained||1 Small|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Fully cooked ham slices||8|
|Orange||1 , halved and thinly sliced|
|Frozen pea pods||6 Ounce, thawed (1 Package)|
|Pineapple preserves||1⁄2 Cup (8 tbs)|
In covered saucepan cook sweet potatoes or yams in enough boiling salted water to cover for 30 minutes or just till tender.
Peel; halve lengthwise and crosswise.
Remove crown from pineapple.
Peel pineapple; remove eyes and core.
Cut pineapple into 1-inch chunks
In wok or large skillet dissolve bouillon granules in water.
Place a heat-proof trivet or rack over liquid in pan.
Arrange sweet potatoes, pineapple chunks, ham slices, and orange slices on rack.
Cover tightly with lid or foil.
Bring to boil; reduce heat and simmer for 10 minutes or till heated through.
Add thawed pea pods.
Replace cover and steam for 2 to 3 minutes longer.
In saucepan combine pineapple preserves and butter or margarine.
Cook and stir till heated through.
Drizzle over ham mixture.