Ingredients

• 1/4 cup brown sugar
• 2 tablespoons ground cinnamon
• 1 whole smoked ham, sliced
• 1 (12-ounce) can pineapple chunks
• Lettuce, for garnish
• Sauteed Sweet Potatoes and Corn, recipe follows
• Caramelized Apples, recipe follows

Directions

Sauteed Sweet Potatoes and Corn:

1 sweet potato

2 tablespoons olive oil

2 tablespoons fresh rosemary leaves, minced

2 ears corn

1 green bell pepper

1 red bell pepper

Bring a medium-sized pot of water to a boil. Peel and cut the sweet potato into small chunks. Add the sweet potato to the boiling water, and boil until tender. Drain the sweet potato into a colander. In the same pot, heat the olive oil over medium heat. Return the sweet potato to the pot, and add the rosemary. Saute until the sweet potato has developed nicely browned crusts on the cut sides, and then remove it to a large serving bowl.

In another medium-sized pot, place 2 ears of corn in just enough water to cover, and bring to a boil. Continue boiling until kernels are soft and tender. Meanwhile, slice the green and red peppers into 1/4-inch strips. Add the peppers to the pan with the liquid from the sauteed ham, and cook over medium-high heat. Slice the corn off the cob, and add it to the pan with the peppers. Continue sauteing until vegetables are crisp yet tender. Add the corn and pepper mixture to the bowl with the sweet potato, and toss gently until combined.

Caramelized Apples:

4 red apples, sliced into wedges

2 tablespoons butter

1/4 cup brown sugar

In a large pot, add the apples and enough water to cover. Bring to a boil and cook until apples are tender. Drain in a colander. To the same pot, add the butter and brown sugar, and return the apples. Over low heat, stir with a wooden spoon until the apples absorb the sugar and the butter has melted.