Melt butter in saucepan, blend in flour, salt, mustard and ginger. Gradually

add milk and cook stirring until mixture comes to a boil and is very thick.

Stir a little hot sauce into egg yolks. Stir egg yolk mixture slowly back into

sauce. Cook over low heat 2 minutes stirring constantly. Remove from

heat, stir in yams and ham. Beat egg whites until stiff but not dry, fold into

yam mixture. Turn into 8 inch buttered soufflé dish or 2 quart casserole. B,

bake in moderate oven 375 degree for 50 - 60 minutes until knife inserted

near center comes out clean.