Cidered Ham with Apples and Yams
1 c. apple cider plus 1 T. apple cider
1 T. Dijon mustard
1 T. chopped, peeled fresh ginger
1/2 t. ground cloves
Yam or sweet potato, peeled and thinly sliced
1 lb. lean ham steak
1 apple, peeled, cored, cut into small wedges
1 T. cornstarch
1/2 c. chives or green onion tops
Combine in large skillet 1 cup cider, mustard, ginger and cloves. Simmer. Add yam (or sweet potato) slices. Cover tightly, simmer for 15 minutes. Add ham steak, scoop yam or sweet potato slices over top of ham. Arrange apple wedges over all. Cover and simmer until apples are cooked through and ham is hot, 10 to 15 minutes.
Mix 1 T. cider with cornstarch in small bowl and stir until blended. Remove ham, yams (or sweet potatoes) and apple from skillet, using slotted spoon, and place together on platter. Add a spoonful of hot pan liquid into cornstarch mixture, make a smooth paste, then stir the paste into the remaining liquid in the skillet. Stir over medium heat, until liquid thickens slightly, about 1 minute.
Serve family style on platter with sauce drizzled over the ham, yams and apples or dish up onto four plates and spoon sauce over individual servings.