Cut potatoes into one-inch cubes; doing so allows the potatoes to cook faster and evenly. Slice the leeks and dice the red onion, and set them aside. Using a sharp chef's knife remove the kernels from two whole ears of sweet corn. Cut a Granny Smith apple and cut the pieces into one-inch cubes. Place the apple cubes into water and add a tablespoon of fresh or a bottle of lemon juice. 

I purchased smoked honey-baked ham already cut into cubes. Place a large cast iron skillet over medium-high heat, and add a tablespoon of extra virgin olive oil. When the oil is hot, add the ham and brown evenly. Remove the ham with a slotted spoon and place the ham on a plate or in a bowl. Set aside.

Add a half-tablespoon of EVOO into the skillet, toss in the onions and sauté until the onions begin to soften for three minutes. Next, add the red and yellow bell peppers and for two minutes, remove vegetables from the skillet and place them into the bowl with the browned ham. 

Place a half-tablespoon of unsalted sweet cream butter into the skillet. When the butter is melted, add the corn kernels and two sprigs of fresh lemon thyme and cook for four minutes. Remove the thyme and spoon the corn kernels into the bowl with the potatoes. 

Pour the last tablespoon of EVOO into the skillet. When the oil is hot, add the red skin, sweet potatoes, a pinch of coarse sea salt, and a tablespoon of freshly cracked black peppercorns. Brown the potatoes evenly and adjust the heat to medium-low. Place a tight-fitting lid on the skillet and cook until the potatoes are fork tender, about fifteen minutes. When the potatoes are soft, and the ham and the rest of the veggies into the skillet and toss until the ingredients are fully incorporated.

Top with two to three fresh sprigs of lemon thyme and serve. Now, watch this savory and hearty potato dish vanish!