Curmudgeonly & Skeptical presents Boned Jello

Curmudgeonly & Skeptical presents Boned Jello:
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.