This recipe from the Florida regional dinner at the Santa Fe Bar & Grill combines Southern and Caribbean elements.
Put the ham slices in a non-aluminum pan just large enough to hold them side by side.
Mix the rum, clove, garlic, thyme, orange rind, and sugar and rub over both sides of each slice. Let marinate for 1 hour. Pour over the chicken stock and simmer covered very slowly until the ham is tender, about 1½ hours.
While the ham is cooking, peel the oranges, cut out the sections between the membranes, and marinate with the lime juice and salt and pepper to taste.
Mix the sour cream and lime rind and set aside. Lift the ham slices from the cooling liquid, cover, and keep hot. Strain the cooking liquid and mix with the beans in a pan. Heat thoroughly; then add the juices from the orange marinade. Season if necessary and put on warm plates. Put the ham slices on top of the beans and the orange sections around. Put the salsa in the center of the slices and drizzle the lime cream over the ham.
© 1986 Jeremiah Tower. All rights reserved.