Preheat the oven to 350°F.

Lightly spray an 8" x 8" square baking dish with nonstick cooking spray. In a large bowl, combine the corn, milk, eggs, sugar, cornstarch, salt, and pepper. Pour into the baking dish and bake for about 45 minutes, or until golden.

While the pudding is in the oven, poke the yams with a knife or fork. Place them in a pot with enough water to cover and bring to a rolling boil over high heat. Reduce the heat to a low boil and cook until a knife inserts easily into a yam, 20 to 25 minutes.

Heat the ham steaks in a large, lightly greased skillet, turning to heat evenly, 1 to 2 minutes per side depending on thickness.

Slice the yams lengthwise and top each with a dab of the butter. Serve the yams and ham with the corn pudding.