Combine chopped crystallized ginger, brown sugar, slivered almonds, and cayenne pepper (if using) in a mixing bowl.

Cut cooked yam slices in half.

Spread wonton wrappers on a damp kitchen towel to prevent drying.

Preheat oven to 350°F (175°C).

Spray two 12-cup muffin tins with cooking spray.

Place one wonton wrapper in each muffin tin cup.

Spray the wrappers with cooking spray.

Bake in the preheated oven for 6-7 minutes, or until lightly golden.

Remove the muffin tins from the oven.

Fill each wonton cup with yam slices, a teaspoon of ginger-brown sugar mixture, and a marshmallow half.

Sprinkle 1/4 teaspoon of evaporated milk on top of each cup.

Preheat oven to 375°F (190°C).

Bake until the marshmallows are bubbly and starting to brown, about 8-10 minutes.

Let cool slightly before serving.

Serve warm with ham bites on crackers as desired.

Caution: Hot marshmallows can burn. Cool for a few minutes before serving.

Optional: Remove the wrappers to a greased baking tray before filling and the final bake to facilitate removal with a spatula.

Serve warm.