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Ingredientes
- 1 lrg sweet potato - (abt 3/4 lb) rinsed, patted dry
- 1/2 c. heavy cream
- 1/2 c. light brown sugar
- 1/4 c. dark corn syrup
- 4 Tbsp. unsalted butter
- 2 Tbsp. water
- 1/4 c. apple cider vinegar
- 1/4 c. Kentucky bourbon
- 1 Tbsp. minced shallots
- 1/2 tsp freshly-cracked black pepper
- 1/8 tsp allspice
- 1 tsp salt
- 1/2 c. vegetable oil
- 4 x ham steaks, 3/4" thk - (abt 3/4 lb ea)
- 2 x heads Bibb lettuce split lengthwise, gently washed to keep the leaves attached to the stems, and patted dry
- 2 Tbsp. unsalted butter
- 1/2 c. pecan halves
- 2 Tbsp. light brown sugar - (packed)
Direcciones
- Preheat the oven to 400 degrees.
- Place the sweet potato on a baking sheet and bake for 30 min. Reduce the heat to 375 degrees and bake till tender and the syrupy sugars start to break through the skin, about 45 min. Remove from the oven and let sit till cold sufficient 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 in the warm cream and boil for 1 minute. Remove from the heat and let cold slightly.
- Combine the sweet potato, hot sugar mix, 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 hot.
- In a large skillet over high heat, sear the ham steak till golden and caramelized on both sides, about 2 to 3 min 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 hot dressing over the salad and ham steak. Serve immediately. (Leftover dressing can be kept in the refrigerator for up to 1 week.)
- Candied Pecans: Heat the butter in a large skillet over medium-high heat. Add in the pecans and cook, stirring, till golden and toasted, 3 min. Add in the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cold. (Makes 1/2 c.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 776 | |
| Calories from Fat 503 | 65% |
| Total Fat 57.28g | 72% |
| Saturated Fat 17.65g | 71% |
| Trans Fat 0.7g | |
| Cholesterol 92mg | 31% |
| Sodium 1350mg | 56% |
| Potassium 372mg | 11% |
| Total Carbs 56.68g | 15% |
| Dietary Fiber 1.3g | 4% |
| Sugars 40.38g | 27% |
| Protein 12.71g | 20% |
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