1. Stir together flour, cornmeal, sugar, baking powder and salt.

2. In a 2-cup measuring pitcher, beat together egg, milk, and oil. Set aside.

3. In the cover (a 1-qt m/w safe casserole would work) cook margarine, uncovered, on 100% power (high) for 30 to 45 seconds or until melted.

4. Stir in brown sugar until combined.

5. Stir in pineapple.

6. Cook uncovered, on high for 2 to 3 minutes or until bubbly, stirring once.

7. Stir in ham. Add milk mixture to flour mixture and stir just until batter is smooth (do not overbeat).

8. Spoon batter over hot sugar mixture.

9. Cook, uncovered on 50% power (medium) for 6 minutes, rotating dish a half-turn once.

10. Cook uncovered, on high for 2 minutes.

11. Test for doneness by scratching the wet surface near the center with a wooden toothpick.

12. A cooked texture should appear underneath.

13. If not done, cook, uncovered, on 100% power (high) for 30 seconds to 2 minutes more.

14. Let stand, uncovered, for 10 munutes.

15. Invert onto a serving platter.

16. Cut until wedges.

17. Serve warm with syrup.

18. Makes 6 servings.

19. pro. , 24 g carbo, 7 g fat (2 g sat. fat), 50 mg chol.

20. , 421 mg sodium).