Smoked Ham Chili Food

HAM AND BEAN CHILI

Steps:

• In a large saucepan, cook the ham, onion, green pepper and garlic in oil until tender. Stir in tomatoes, beans, picante sauce, tomato sauce and water if desired. Bring to a boil. Stir in the olives, bouillon, thyme, salt and pepper. Reduce heat, simmer, uncovered, for 15-20 minutes. Garnish with cheese.

GINGER CHILE GLAZED HAM WITH FLAMBE FINISH

Steps:

• Temper the ham by bringing it out of the fridge 90 minutes before cooking. (This will allow it to heat more evenly and not dry out.)
• Preheat the oven to 300 degrees F.
• Place the ham in a shallow roasting pan fitted with a rack. Using a paring knife, score the fatty side of the ham by gently slicing lines 1/2-inch apart, crisscrossing on an angle to create a diamond pattern. This will allow the glaze to soak into the ham. Add the chicken stock to the bottom of the pan, then cover the pan in foil. Cook for 40 minutes, basting every 10 to 15 minutes.
• To make the glaze, warm the butter in a medium saucepan over medium heat. Add the ginger and chile flakes and cook until fragrant, about 1 minute. Add the brown sugar, honey, lime juice and Dijon mustard. Bring to a simmer, then cook until slightly reduced, about 2 minutes. Set aside the glaze in a bowl, leaving about 1/4 cup behind in the pan for finishing.
• Remove the ham from the oven and raise the oven to 425 degrees F.
• Remove the foil from the ham and discard the drippings from the pan. Brush the ham liberally with half of the glaze. Return to the oven and cook, uncovered, for 15 minutes, then brush again. Bake again until dark and caramelized, another 15 minutes. Remove the ham to a rimmed platter.
• Heat the remaining 1/4 cup glaze to a simmer over medium-low heat. If using the bourbon, remove the glaze from heat and add the bourbon. Using a lighter, flambe the alcohol in the pan and very carefully pour over the ham. (The alcohol can be omitted and you can just put the warm glaze over the ham.)

HAM CHILI

Steps:

• In a large sauce pan or dutch oven, over medium heat, cook bacon and onions until tender.
• Add tomatoes, stirring to break up (or use diced tomatoes.) Stir in beans, ketchup, brown sugar, chili powder, cumin and hot pepper flakes.
• Bring mixture to a boil, reduce heat and simmer 20 minutes.
• Add ham, cook 10 minutes longer to warm through.

SMOKED HAM CHILI

Steps:

• Combine water, celery, carrots and cumin to pot and bring to a boil, add cubed/minced ham and boil until vegetables are tender.
• Pour in tomatoes (and juice) and drained and rinsed beans.
• Cook for a minute or so and then drain most of the liquid off.
• Cook until heated through.
• Taste for spice and add more if needed.

SMOKY SLOW COOKER CHILI

Steps:

• Heat a large non-stick skillet over medium-high heat and coat with cooking spray.
• Add ground pork and cook for 5 minutes or until browned, stirring to crumble. Drain well and transfer to slow cooker.
• Recoat skillet with cooking spray. Add pork shoulder and cook 5 minutes or until lightly browned. Transfer pork to slow cooker.
• Recoat skillet with cooking spray. Add onion and bell pepper, and saute 8 minutes, stirring frequently.
• Add garlic, saute 1 minute, then add tomato paste and cook 1 minute, stirring constantly.
• Stir in beer, cook a minute or two, then pour all over the meat in the slow cooker.
• Add 1/4 tsp salt, chili powder, cumin, oregano, black pepper, tomatillos, bay leaves, tomatoes, pinto beans, tomato sauce and ham hock to the slow cooker.
• Cover and cook on HIGH for 5 hours until meat is tender or on LOW for 8 hours.
• Remove and discard ham hock and bay leaves.
• Add 1/4 tsp salt and the sugar, stir well.
• Top each serving with 1 tbl each of cilantro, green onions and queso fresco. Serve with a lime wedge.
• This can also be done on the stove, using 12 ozs beer and simmering, covered, for 2 1/2 to3 hours or until the pork is tender.