Category: Main Dish

12-pound bone-in ham
1/2 cup whole cloves
1 (20 ounce) can pineapple rings
1/2 cup packed brown sugar
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 (4 ounce) jar chopped maraschino cherries

Preheat the oven to 325 degrees F.

Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.

Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F. Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

Marinade
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Then add marinade to
2 pounds flank steak, pounded

Sprinkle before grilling
Kosher salt
Freshly ground pepper

Marinate for at least 2 hours or overnight in the refrigerator.

Take out from marinade and slice against the grain at slightly diagonal. Grill for 4 minutes on each side at 400 degrees.

Marinade
1/3 cup olive oil
2 cloves garlic, minced
2 tablespoons vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper

Then add marinade to
2 pounds flank steak, pounded

Sprinkle before grilling
Kosher salt
Freshly ground pepper

Marinate for at least 2 hours or overnight in the refrigerator.

Take out from marinade and slice against the grain at slightly diagonal. Grill for 4 minutes on each side at 400 degrees.

4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon freshly ground black pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 pounds tomatillos, roasted and pureed
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups chicken stock

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the sauteed vegetables, pureed tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.