Cherry Coke Ham, Cuban Beans & Pineapple Salsa
Florida Cuban-style ham, beans and rice. Spicy, sweet and sticky. Delicious dish!
Servings
4 – 6people
Cook Time Passive Time
4hours 3hours
Servings
4 – 6people
Cook Time Passive Time
4hours 3hours
Ingredients
Cherry Coke Ham
Cuban Rice & Beans
Pineapple Salsa & Cherry Ham Glaze
Instructions
Cherry Coke Ham
  1. In a snug pot, tip in ham, onions, carrot and pour in the Coke until the ham is covered. Put on the lid and bring to the boil.
  2. Turn heat to low and simmer for three hours.
  3. After the ham is cooked through, drain and discard the liquid and the vegetables. Carefully remove the skin from the ham and score the fat.
  4. Heat the oven to 220C fan and line a roasting pan with aluminium foil.
  5. Place the ham in the roasting pan, fat side up and slather on the cherry pineapple glaze.
  6. Bake for 20 minutes. Baste with the glaze every 5 – 10 minutes.
  7. Remove the ham from the oven and let rest for 15 minutes then pull apart and serve.
Cuban Rice & Beans
  1. In a large frying pan, add oil and garlic and fry on low until fragrant.
  2. Add red onion and cook until onion is translucent.
  3. Tip in beans and rice. Give it a good stir. Heat the beans and rice until warm. Do not stir too much at this stage or your beans will fall apart.
  4. Season to taste.
Pineapple Salsa
  1. Drain the pineapple, reserving the juice for the ham glaze.
  2. In a small bowl, combine the crushed pineapple with the chili, coriander and spring onion. Stir to gently mix the ingredients.
  3. Set the salsa aside for the flavours to infuse for at least three hours. Serve at room temperature.
Cherry Pineapple Glaze
  1. In a small saucepan, combine the juice from the pineapple with the jam, sugar & mustard.
  2. Heat slowly to melt the jam. Once everything is combined, turn the heat up until the glaze reaches a slow simmer.
  3. Simmer until the glaze is reduced by half and coats the back of a spoon. Set aside to cool.