Ingredients:
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Directions:
Combine the 1/4 cup brown sugar and cinnamon in a small bowl. Sprinkle the sugar mixture over the ham slices to coat all of the pieces. Heat a large grill pan over medium-high heat. Drain the pineapple chunks from the juice in the can. Add the ham and the pineapple chunks to the hot pan, and cook for approximately 20 minutes, or until the slices are golden brown. Reserve the liquid in the pan for the Sautéed Sweet Potatoes and Corn.
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. Sauté 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 sautéed ham, and cook over medium-high heat. Slice the corn off the cob, and add it to the pan with the peppers. Continue sautéing until vegetables are crisp yet tender. Add the corn and pepper mixture to the bowl with the sweet potato, and toss gently until combined.
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 remaining 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. |
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