1 (10 or 12 oz.) jar orange marmalade
2 tbsp. mustard
1 lb. canned ham
1/4 tsp. cinnamon
1 (16 oz.) can sweet potatoes, drained
1 (16 or 17 oz.) can peach halves, drained
1 (16 or 17 oz.) can pear halves, drained

About 20 minutes before serving, in 12-inch skillet, heat marmalade, mustard, and cinnamon until marmalade is melted. Cut ham into 1/4 inch thick slices. Arrange potatoes and fruit in skillet with ham. Over medium-high heat, cook until ham, potatoes and fruit are heated through, about 10 minutes. Baste frequently with marmalade mixture. Makes 4 servings.