Seared Ham Steaks with a Root Beer Glaze (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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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 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 |
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.
3. Sweet Potato Puree:
4. 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.
5. 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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