Baked Ham with Yucatecan Flavors

INGREDIENTS

INSTRUCTIONS

Roast a poblano or long green chile; peel, seed and slice. In a large
skillet filmed with oil, quickly fry an onion over mediium-high heat until
it begins to brown, then add the chile. Cut 1 to 1 1/3 pounds ham steak
into 4 portions and nestle them into the skilet. Mix together 1 cup of
orange juice with 3 tablespoons Adobo de Achiote, taste for salt, drizzle
over the ham, cover and cook over low heat for 15 minutes. Uncover and
simmer over medium-high until the liquid is reduced to about 1/4 cup (it'll
start to look thik). Serve the ham topped with the vegetables and a drizzle
of the pan juices. For a fruiter version, add 1 cup of chopped fresh
pineapple along with the orange juice.
Recipe by: Simple Ideas from my American Home
Posted to MC-Recipe Digest V1 #914 by "Karrie Brothers"
<K_Brothers@classic.msn.com> on Nov 18, 97

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