Fiery Citrus Glazed Ham & Tropical Salsa on Orange Biscuits


Fiery Citrus Glazed Chipped Ham:
1-1/2 cups Orange juice
1-cup Pineapple juice
Zest and juice of 1 lemon
½ cup Sugar
½ tsp. Hot pepper, minced
1 tsp. Red pepper flakes
½ tsp. Cilantro
Isaly’s Chipped Chopped Ham, sliced very, very thin.
Salt and pepper to taste

Orange Biscuits:
2-cup All-purpose flour
2-1/2 tsp. Baking powder
½ tsp. Salt
Half an orange for zest
6 Tbsp. Cold, unsalted butter, cubed
¾ cup Milk

Tropical Salsa:
1 Mango
Half a Pineapple
2 Tomatoes
Half a Red onion
Half of any hot pepper
Juice of half a lemon
1 tsp. Sugar

¼ Cabbage head
Half of a carrot
½ cup Mayonnaise
3-1/2 Tbsp. Vinegar
3 Tbsp sugar
Salt and pepper to taste
½ tsp. Celery seed

Fried Plantains:
1 plantain
Vegetable oil


Fiery Citrus Glazed Chipped Ham:
1.In a large saucepan, bring orange juice, pineapple juice, lemon zest, lemon juice, sugar, salt, pepper, red pepper flakes and cilantro to a boil.
2.Reduce heat and let glaze continue to cook at a simmer until it’s thick enough to coat the back of a spoon.
3.Remove from heat; strain and set aside.
4.In a sauté’ pan, add the citrus glaze to the Isaly’s Chipped Chopped Ham. Toss to coat.
5.Place a little bit of the glazed chipped ham onto the bottom half of an orange biscuit, top with some tropical salsa and the other half of the biscuit. Serve with coleslaw and fried plantains.

Orange Biscuits:
1.Combine flour, baking powder, salt, and orange zest in bowl.
2.Cut butter into flour mixture with two knives or a pastry blender until it forms pea size pieces.
3.Add milk to flour-butter mixture. Mix just until combined, being careful not to over mix.
4.Roll out dough to 1 inch thick on floured surface.
5.Use a round cookie cutter to cut out biscuit shaped pieces.
6.Pan the biscuits side by side on parchment lined sheet tray.
7.Bake at 425 degrees for 15-20 minutes.

Tropical Salsa:
1.Dice the mango, pineapple, tomato, onion, and pepper.
2.Finely chop the cilantro.
3.Combine all fruits, vegetables, and cilantro in a bowl.
4.Add lemon juice. Add sugar, salt, and pepper according to taste.
5.Mix with spoon.
6.Cover and set aside

1.Shred the cabbage and carrot. Place in a bowl.
2.Combine mayonnaise, vinegar, salt, pepper, and celery seed in another bowl. Vary these ingredients according to personal preference.
3.Pour ¾ of the mayonnaise mixture onto the shredded cabbage and carrots. Mix with a spoon. If you like your coleslaw on the wetter side, add more of the mayonnaise mixture
4.Mix until combined.

Fried Plantains:
1.Heat oil in pan.
2.Cut plantain into ¼ inch slices.
3.Coat in flour
4.Fry the plantains until golden brown.
5.Let drain on paper towel.
6.Season with salt and sugar.