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Pineapple Chipotle Glazed Ham



  • 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



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

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