Blackened Ham Steak

Blackened Ham Steak w/ Sweet Potato Salad Several years ago I saw Chef Paul Prudhomme make blackened something, fish I think.  It soon became all the rage to blacken everything,  and I figured how hard can it be?  So I took some meat, rolled it in black pepper and baked it.  Needless to say it was quite  inedible, and that was the last of that.  A few weeks ago however,  I found this recipe in an old copy of  "Cuisine at Home." I made it. Blackened Ham Steak & Sweet Potato Salad Lb Sweet Potato, Peeled, Cut into 1/2 Cubes 1 Cup Fresh Pineapple, Diced (I used canned chunks) 2 TBS Chopped Fresh Parsley Cup Mayonnaise 2 TBS Plain Yogurt (I scooped the unmixed top off of peach Greek yogurt) 2 TBS Sugar 1 TSP Fresh Lime Juice TSP Vanilla Extract Salt & White Pepper to Taste 1 Center Cut Ham Steak (16-20 oz) BLACKENING SPICE: 2 TSP Brown Sugar 1 TSP Paprika TSP Cayenne 1 TSP Garlic Powder 1 TSP Black Pepper 1 TSP Dried Thyme Preheat grill to high. Boil sweet potatoes in a pot of salted water until tender, 5-7 minutes. Drain, then rinse under cold water until cool. Combine with pineapple and parsley. Whisk mayonnaise, yogurt, sugar, lime juice, and vanilla together in a dish. Season with salt & white pepper; toss with the potato mixture to coat. Combine blackening spices in a small bowl, then rub the mixture on both sides of the ham steak. Grill until the edges of the steak begin to curl; flip the steak and grill for 1-2 minutes longer. Serve with sweet potato salad.  I cannot tell you how good this is; MoSup flipped out.  The salad is an indispensable component, the necessary balance to the spicy ham.  Even better, it can all be made in less than 30 minutes, from notion to plate.  Make sure you have your grill or pan heated to 2000° F (very hot).  You're welcome