Item required
4 to 6 medium yams or sweet potatoes
2 tablespoons packed brown sugar 1/2 tablespoon cornstarch
1/8 teaspoon cinnamon
1 cup (8-oz. can) undrained crushed pineapple
1 tablespoon lemon juice
6 slices (1 serving each) cooked ham

Settings: HIGH/DEFROST
1. Cook yams as directed on page 117. Meanwhile, prepare sauce by combining in 2-cup glass mea¬sure, brown sugar, cornstarch, cinnamon, pineap¬ple and lemon juice.
2. MICROWAVE on HIGH for 3 to 4 MINUTES, stir-ring occasionally until mixture boils and thickens.
3. Arrange ham on serving platter; cool yams enough to handle. Peel yams, slice or leave whole and arrange on top of ham. Spoon sauce over each serving.
4. MICROWAVE on DEFROST for 6 to 7 MINUTES or until heated through.
6 Servings
TIPS For individual servings, MICROWAVE for 1 MINUTE if room temperature; 2 MINUTES if refriger¬ated temperature.
• If desired, use canned yams or sweet potatoes and omit step of cooking yams.

Item required
2 cornish hens, split in half
1 cup (8-oz. can) undrained crushed pineapple
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 tablespoons lemon juice
1 tablespoon prepared mustard
1 tablespoon soy sauce

Setting: HIGH
1.    Arrange hens in 2-quart (12 x 7) glass baking dish, tucking giblets under hens, if desired. Com-bine remaining ingredients and spoon over hens; cover.
3.    MICROWAVE for 18 to 20 MINUTES or until done, spooning sauce over hens during last half of cook¬ing time. If additional browning is desired, place under broiler. Serve with rice.
4 Servings

TIP Pineapple tidbits can be used for crushed pineapple.