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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.


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