1 (4- to 5-pound) smoked semi-boneless ham 1 (29-ounce) can yams, drained 2 (15-ounce) cans whole white potatoes, drained 1 (29-ounce) can peach halves in heavy syrup, drained and syrup reserved 1 (16-ounce) can apricot halves in heavy syrup, drained and syrup reserved 3/4 cup maple syrup 1 teaspoon dry mustard 1/8 teaspoon ground ginger 3 tablespoons cornstarch

1. Preheat oven to 400ºF. Trim ham of all excess fat and place cut-side down in a large roasting pan. Bake 45 minutes then drain off any pan drippings and reduce heat to 350ºF.
2. Meanwhile, place yams, white potatoes, peaches and apricots in a large bowl and toss gently; set aside.
3. In a medium saucepan, combine 1 cup of the reserved peach syrup, 1/2 cup of the reserved apricot syrup, the maple syrup, dry mustard, and ginger; bring to a boil over medium-high heat then remove from the heat.
4. In a small bowl, mix 3 tablespoons of the remaining reserved apricot or peach syrup with the cornstarch and add to the hot syrup mixture, stirring until thickened.
5. Place the potatoes and fruit around the ham and pour the syrup mixture over everything. Bake 35 to 45 minutes, uncovered, basting occasionally.