Chef Dave's Seared Ham Steak Salad With Bibb Lettuce

Recipe Ingredients

		Sweet Potato Bourbon Dressing
1		Sweet potato - (abt 3/4 lb) - rinsed, patted dry (large)
1/2 cup	118ml	Heavy cream
1/2 cup	80g / 2.8oz	Light brown sugar
1/4 cup	82g / 2.9oz	Dark corn syrup
4 tablespoons	60ml	Unsalted butter
2 tablespoons	30ml	Water
1/4 cup	59ml	Apple cider vinegar
1/4 cup	59ml	Kentucky bourbon
1 tablespoon	15ml	Chopped shallots
1/2 teaspoon	2.5ml	Freshly-cracked black pepper
1/8 teaspoon	0.6ml	Allspice
1 teaspoon	5ml	Salt
1/2 cup	118ml	Vegetable oil
		Salad
4		Ham steaks, 3/4" thk - (abt 3/4 lb ea)
2		Bibb lettuce - split lengthwise,
		Gently washed to keep the leaves attached
		To the stems, and patted dry
		Candied Pecans
2 tablespoons	30ml	Unsalted butter
1/2 cup	73g / 2.6oz	Pecan halves
2 tablespoons	30ml	Light brown sugar - (packed)

Recipe Instructions

Preheat the oven to 400 degrees.

Place the sweet potato on a baking sheet and bake for 30 minutes. Reduce the heat to 375 degrees and bake until tender and the syrupy sugars start to break through the skin, about 45 minutes. Remove from the oven and let sit until cool enough to handle. Cut a slit down the potato and remove the peel.

Place the cream in a small saucepan and bring to a low simmer. Remove from the heat.

Combine the brown sugar, corn syrup, butter, and water in a small pot and bring to a boil. Boil for 1 minute. Add the hot cream and boil for 1 minute. Remove from the heat and let cool slightly.

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. Gradually pulse in the oil through the feeder tube in the top. Keep warm.

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.

Place the ham steaks on serving plates, then arrange a lettuce half, cut-side up, on top of each ham steak. Sprinkle with the Candied Pecans. Drizzle 2 ounces of the warm dressing over the salad and ham steak. Serve immediately. (Leftover dressing can be kept in the refrigerator for up to 1 week.)

Candied Pecans: Melt the butter in a large skillet over medium-high heat. Add the pecans and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool. (Makes 1/2 cup)

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C15) - from the TV FOOD NETWORK

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