Baked Ham with Yucatecan Flavors 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. Baked Ham with Yucatecan Flavors printer friendly version located here.
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