INGREDIENTS
Ham:
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1 Whole Spiral Honey Ham
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1 14oz Crushed Pineapple
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2 Chipotle Peppers in adobo, finely chopped
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3/4 cup Agave Nectar
Beans:
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1 91oz can CarmelinaCannelini Beans
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2 quarts Chicken Stock
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1 cup Bacon, small dice
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1/2 cup Chorizo, small dice
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3 cups Carmelina Chopped Tomatoes
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3 Jalapeño peppers,seeded and chopped
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1 Onion, small diced
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5 cloves Garlic, minced
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1 bunch Cilantro, pulled as garnish
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Chicharron, small pieces
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1/2 cup Grapeseed oil
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1/2 cup Tabañero hot sauce
Directions
Ham
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
Beans
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
