-
1
Combine the brown sugar and cinnamon in a small bowl.
-
2
Sprinkle the sugar mixture over the ham slices to coat all of the pieces.
-
3
Heat a large grill pan over medium-high heat.
-
4
Drain the pineapple chunks from the juice in the can.
-
5
Add the ham and the pineapple chunks to the hot pan, and cook for approximately 20 minutes, or until the slices are golden brown.
-
6
Reserve the liquid in the pan for the Sauteed Sweet Potatoes and Corn.
-
7
Serve over lettuce with the Sauteed Sweet Potatoes, Corn, and Caramelized Apples.
-
8
A viewer, who may not be a professional cook, provided this recipe.
-
9
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
-
10
1 sweet potato
-
11
2 tablespoons olive oil
-
12
2 tablespoons fresh rosemary leaves, minced
-
13
2 ears corn
-
14
1 green bell pepper
-
15
1 red bell pepper
-
16
Bring a medium-sized pot of water to a boil.
-
17
Peel and cut the sweet potato into small chunks.
-
18
Add the sweet potato to the boiling water, and boil until tender.
-
19
Drain the sweet potato into a colander.
-
20
In the same pot, heat the olive oil over medium heat.
-
21
Return the sweet potato to the pot, and add the rosemary.
-
22
Saute until the sweet potato has developed nicely browned crusts on the cut sides, and then remove it to a large serving bowl.
-
23
In another medium-sized pot, place 2 ears of corn in just enough water to cover, and bring to a boil.
-
24
Continue boiling until kernels are soft and tender.
-
25
Meanwhile, slice the green and red peppers into 1/4-inch strips.
-
26
Add the peppers to the pan with the liquid from the sauteed ham, and cook over medium-high heat.
-
27
Slice the corn off the cob, and add it to the pan with the peppers.
-
28
Continue sauteing until vegetables are crisp yet tender.
-
29
Add the corn and pepper mixture to the bowl with the sweet potato, and toss gently until combined.
-
30
4 red apples, sliced into wedges
-
31
2 tablespoons butter
-
32
1/4 cup brown sugar
-
33
In a large pot, add the apples and enough water to cover.
-
34
Bring to a boil and cook until apples are tender.
-
35
Drain in a colander.
-
36
To the same pot, add the butter and brown sugar, and return the apples.
-
37
Over low heat, stir with a wooden spoon until the apples absorb the sugar and the butter has melted.
