Food Network: Seared Ham Steaks with a Root Beer Glaze

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Seared Ham Steaks with a Root Beer Glaze
Recipe courtesy Emeril Lagasse, 2005

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

Instructions
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.

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.

Sweet Potato Puree:
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

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.

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.