Grilled Ham Steaks with Sauteed Sweet Potatoes, Corn and Caramelized Apples

1. 1

   Combine the brown sugar and cinnamon in a small bowl.

2. 2

   Sprinkle the sugar mixture over the ham slices to coat all of the pieces.

3. 3

   Heat a large grill pan over medium-high heat.

4. 4

   Drain the pineapple chunks from the juice in the can.

5. 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. 6

   Reserve the liquid in the pan for the Sauteed Sweet Potatoes and Corn.

7. 7

   Serve over lettuce with the Sauteed Sweet Potatoes, Corn, and Caramelized Apples.

8. 8

   A viewer, who may not be a professional cook, provided this recipe.

9. 9

   The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

10. 10

    1 sweet potato

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    2 tablespoons olive oil

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    2 tablespoons fresh rosemary leaves, minced

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    2 ears corn

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    1 green bell pepper

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    1 red bell pepper

16. 16

    Bring a medium-sized pot of water to a boil.

17. 17

    Peel and cut the sweet potato into small chunks.

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    Add the sweet potato to the boiling water, and boil until tender.

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    Drain the sweet potato into a colander.

20. 20

    In the same pot, heat the olive oil over medium heat.

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    Return the sweet potato to the pot, and add the rosemary.

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    Saute until the sweet potato has developed nicely browned crusts on the cut sides, and then remove it to a large serving bowl.

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    In another medium-sized pot, place 2 ears of corn in just enough water to cover, and bring to a boil.

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    Continue boiling until kernels are soft and tender.

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    Meanwhile, slice the green and red peppers into 1/4-inch strips.

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    Add the peppers to the pan with the liquid from the sauteed ham, and cook over medium-high heat.

27. 27

    Slice the corn off the cob, and add it to the pan with the peppers.

28. 28

    Continue sauteing until vegetables are crisp yet tender.

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    Add the corn and pepper mixture to the bowl with the sweet potato, and toss gently until combined.

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    4 red apples, sliced into wedges

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    2 tablespoons butter

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    1/4 cup brown sugar

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    In a large pot, add the apples and enough water to cover.

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    Bring to a boil and cook until apples are tender.

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    Drain in a colander.

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    To the same pot, add the butter and brown sugar, and return the apples.

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    Over low heat, stir with a wooden spoon until the apples absorb the sugar and the butter has melted.

* Per serving · 4 servings · Values may vary.