Seared Ham Steaks with a Root Beer Glaze

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 2 to 4 servings, depending on size of ham steaks
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Ingredients

24 ounces root beer, 2 (12-ounce) cans

2 tablespoons pepper jelly

1 bay leaf

2 tablespoons Emeril's Steak Sauce

1 teaspoon pepper sauce (recommended: Caribbean Pick-A-Pepper)

4 whole cloves

1 cinnamon stick

1 orange, zest and juice

1 orange, zest and juice 

1 lemon, zest and juice

1 lemon, zest and juice 

1/2 vanilla bean, split and scraped

1 teaspoon bitters (recommended: Angostura)

2 large ham steaks, 1/2-inch thick

Sweet Potato Puree, recipe follows

Sweet Potato Puree:

3 pounds sweet potatoes, peeled and cut into 1-inch cubes

2 tablespoons butter, softened at room temperature

1/2 cup heavy cream

1 1/4 teaspoons ground ginger

3/4 teaspoon lemon zest

1/2 teaspoon salt

1/4 pinch ground white pepper

Directions

  1. Place all of the above ingredients in a 2-quart saucepan except the ham steaks, and bring to a boil. Reduce heat to medium, and continue to cook until the root beer is reduced by 2/3 and takes on a syrupy consistency, about 20 minutes. Remove the glaze from the heat and strain into a clean, heatproof container.
  2. Heat a large, 12-inch nonstick saute pan over medium heat until hot. Saute the ham steaks 1 at a time for 3 minutes on each side. To serve, place each ham steak on a large plate with the sweet potato puree on the side and drizzle everything with the root beer glaze.

Sweet Potato Puree:

  1. Sweet Potato Puree: Place potatoes in a medium saucepan and add enough cold water to cover by 2 inches. Bring to a boil over high heat. Reduce the heat so that the potatoes remain at a low boil and cook until fork tender, about 10 minutes. Drain in a colander placed in the sink.
  2. Transfer the potatoes to the bowl of a food processor along with all remaining ingredients and process until fairly smooth, 1 to 2 minutes. Return the potato puree to the saucepan and warm gently over low heat, stirring frequently, before serving.

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