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1
Preheat the oven to 400 degrees F.
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2
Place the sweet potato on a baking sheet and bake for 30 minutes.
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3
Reduce the heat to 375 degrees F. and bake until tender and the syrupy sugars start to break through the skin, about 45 minutes.
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4
Remove from the oven and let sit until cool enough to handle.
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5
Cut a slit down the potato and remove the peel.
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6
Place the cream in a small saucepan and bring to a low simmer.
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7
Remove from the heat.
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8
Combine the brown sugar, corn syrup, butter, and water in a small pot and bring to a boil.
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9
Boil for 1 minute.
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10
Add the hot cream and boil for 1 minute.
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11
Remove from the heat and let cool slightly.
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12
Combine the sweet potato, warm sugar mixture, vinegar, bourbon, shallots, pepper, allspice and salt in the barrel of a food processor and puree for 30 seconds.
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13
Gradually pulse in the oil through the feeder tube in the top.
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14
Keep warm.
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15
In a large skillet over high heat, sear the ham steak until golden brown and caramelized on both sides, about 2 to 3 minutes per side.
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16
Place the ham steaks on serving plates, then arrange a lettuce half, cut side up, on top of each ham steak.
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17
Sprinkle with the candied pecans.
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18
Drizzle 2 ounces of the warm dressing over the salad and ham steak.
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19
Serve immediately.
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20
Leftover dressing can be kept in the refrigerator for up to 1 week.
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21
Melt the butter in a large skillet over medium-high heat.
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22
Add the pecans and cook, stirring, until golden brown and toasted, 3 minutes.
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23
Add the sugar and cook, stirring, for 1 minute.
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24
Transfer to a piece of waxed paper to cool.
