Jamon Borracho Drunken Ham Food

JAMON BORRACHO (DRUNKEN HAM)

Jamon Borracho (Drunken Ham) image

This ham is to die for. Sounds to difficult to make but it is very simple. I serve this dish during Easter or Christmas, or whenever I'm in the mood for ham. The flavors of the Dijon mustard and the brown sugar are intensified with the orange rum. Igniting rum will help glaze the ham and melt any remaining sugar, plus it looks cool, too.

Provided by arios153

Categories Main Dish Recipes Pork Ham Whole

Time 2h30m

Yield 10

Number Of Ingredients 8

Ingredients

1 (5 pound) bone-in fully-cooked ham
⅓ cup Dijon mustard
¾ cup brown sugar
1 (15 ounce) can pineapple slices, undrained
10 whole cloves, or as needed
4 fluid ounces orange-flavored rum (such as Bacardi O®), divided
2 tablespoons cornstarch, or as needed
¼ cup water

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Place ham into a roasting pan. Spread Dijon mustard over top and sides of ham in an even coat; sprinkle ham with brown sugar. Press brown sugar onto ham with your hands. Place pineapple slices onto ham, securing them to the top and sides with cloves. Place any unused pineapple slices into bottom of roasting pan and pour pineapple juice and half the orange-flavored rum.
Bake in the preheated oven until ham is heated through and brown sugar has begun to glaze onto the meat, about 1 hour. Remove ham from oven and pour remaining 2 fluid ounces of orange rum over the ham; carefully light the rum on fire with a match. The flames will help the glaze to adhere to the meat.
Continue baking until an instant-read meat thermometer inserted into the thickest part of the ham, not touching bone, reads at least 140 degrees F (60 degrees C), about 1 more hour. Let ham rest for 10 minutes before serving. Transfer ham to a serving platter, leaving pan drippings in roasting pan.
Stir cornstarch and water together in a small bowl until smooth; whisk cornstarch into pan drippings. Place roasting pan over medium-low heat and whisk until pan juices thicken, about 5 minutes. Serve with ham.

Nutrition Facts : Calories 668.1 calories, Carbohydrate 21.1 g, Cholesterol 127.1 mg, Fat 42.1 g, Fiber 0.7 g, Protein 42.2 g, SaturatedFat 15 g, Sodium 3121.2 mg, Sugar 16.6 g

BORRACHO ("DRUNKEN") BEANS

Borracho (

When I served these to the DH, his response was: "These aren't good, they're GREAT!" I added heat with 1 morita chili (like dried chipotles, only made with smoked red rather than green jalapenos). Got the recipe from a friend who has kinfolk in New Mexico.

Provided by lecole54

Categories Beans

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs pinto beans (or rosado, flor de Mayo, pinquito, etc., if you can find them)
3 pieces bacon, diced (use smoky variety)
1 onion, chopped
2 large garlic cloves, minced
1 bunch cilantro
2 teaspoons cumin seeds (or to taste)
1 (15 ounce) can plum tomatoes, diced
1 (12 ounce) bottle beer (Victoria, Tecate, Dos Equis, avoid dark beer or ales as they add too much flavor)
1 morita chili (optional, substitute dried chipotle)

Steps:

Soak pinto beans overnight.
In a non-reactive stewpot (I use an enameled one, but stainless OK too, or a dutch kettle) cook bacon.
When cooked (but not crisp) add onion, garlic, and the finely chopped stems from cilantro; and saute all this until soft.
Toast cumin, grind and add. Add tomatoes, including juice, the beans, beer, morita (or chipotle) and enough water to cover. Bring to boil, then simmer over low heat for 2-3 hrs (or at this point cover & put the whole mess in a slow oven or a crock pot), adding water as needed, until beans are tender.
In the last 15 min or so of cooking add the chopped cilantro tops and adjust salt to taste at the same time.
Like all beans, they taste even better after a day or two & the leftovers freeze well.

Nutrition Facts : Calories 214.5, Fat 2.4, SaturatedFat 0.6, Cholesterol 2, Sodium 33.9, Carbohydrate 35.4, Fiber 11.3, Sugar 2.4, Protein 11.6

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