Ingredients Jump to Instructions ↓

  1. 24 ounces root beer,

  2. 2 (12-ounce) cans

  3. 2 tablespoons pepper jelly

  4. 1 bay leaf

  5. 2 tablespoons Emeril's Steak Sauce

  6. 1 teaspoon pepper sauce (recommended: Caribbean Pick-A-Pepper)

  7. 4 whole cloves

  8. 1 cinnamon stick

  9. 1 orange, zest and juice

  10. 1 lemon, zest and juice

  11. 1/2 vanilla bean, split and scraped

  12. 1 teaspoon bitters (recommended: Angostura)

  13. 2 large ham steaks, 1/2-inch thick

  14. Sweet Potato Puree

Instructions Jump to Ingredients ↑

  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. Yield : 2 to 4 servings, depending on size of ham steaks


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