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Seared Ham Steaks with a Root Beer Glaze

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, C, E
    MineralsZinc, Potassium, Magnesium, Phosphorus

    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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