Ingredients
Directions
Pre-heat oven or grill to 450 degrees
In a small mixing bowl, whisk together two tablespoons of the vegetable oil, the cider vinegar, apple juice, cilantro, chipotle puree, chili powder, onion powder, garlic powder, and honey until combined, reserve
Fan out the slices of ham in a large oven-proof skillet or roasting pan, and pat dry with a paper towel, then spoon desired amount of glaze over the ham, reserving at least 1/4 cup, reserve
Heat a saucepan over medium high heat, add the remaining vegetable oil, and sauté the onions until translucent
Add the rice and sauté until just translucent, then add the tomato paste and stir to coat the rice evenly
Add the chicken stock, stirring once to disperse the rice into the stock, bring to a simmer, and cook covered for about 10 minutes, or until the rice is al dente
Remove the pot from the heat, covered, and allow to rest for about 5 minutes
While the rice is cooking, place the ham in the oven or grill and cook until the glaze begins to caramelize and the ham is heated through, about 10 minutes
Make a salad by topping desired amount of greens with tomato, onion, avocado, and dress lightly with lime juice and extra virgin olive oil
Serve the ham hot, with the reserved glaze on the side, with the red rice and salad
