1 Whole Spiral Honey Ham
1 14oz Crushed Pineapple
2 Chipotle Peppers in adobo, finely chopped
3/4 cup Agave Nectar
1 91oz can CarmelinaCannelini Beans
2 quarts Chicken Stock
1 cup Bacon, small dice
1/2 cup Chorizo, small dice
3 cups Carmelina Chopped Tomatoes
3 Jalapeño peppers,seeded and chopped
1 Onion, small diced
5 cloves Garlic, minced
1 bunch Cilantro, pulled as garnish
Chicharron, small pieces
1/2 cup Grapeseed oil
1/2 cup Tabañero hot sauce
1.Cook ham per manufacturer's instructions
2.Mix the pineapple including juice, chipotle peppers and agave nectar.
3.Ham is ready when Internal temp hits 160-165 degrees Fahrenheit. In the last 20 minutes of cooking, glaze the ham with the pineapple glaze.
4.Carve the ham to order
WITH WHITE BEAN FRIJOLES CHARS
1.Heat a large rondeau over medium high heat, add grape-seed oil and cook bacon and chorizo, stirring
frequently for 2-3 minutes then add onions, jalapeño and garlic. Season with kosher salt & fresh cracked black
pepper to taste.
2.Drain the cannelini beans and wash. Add to soup pot along with chopped tomatoes and chicken stock. Bring
to a boil then reduce to low and cook for 25-30 minutes. Skim any foam that comes to the top and discard.
3.Lightly mash some of the beans to give the dish extra body.
4.To serve, scoop some of the beans into a dish and garnish with cilantro, chiccaron and Tabañero hot sauce