Instructions: Prepare marinade by combining all ingredients to taste. Let stand for an hour. With a very sharp knife, cut ham across lengthwise exposing the bone. Cut around the bone and remove. By doing small cuts, spread ham flat. Trim into a rectangular shape. Discard any excessive fat. Season the meat with marinade and set for at least 2 hours.

Place rice stuffing in the middle of ham and fold both ways until stuffing is fully covered. Tie with string both lengthwise and across. Place in a roasting pan and cook for 20 minutes per pound or until inside cavity reaches 150 degrees.

Moros Y Cristianos: Soak beans in water overnight. Drain rinse. Bring beans, 5 cups water, bay leaf, and 1/2 piece of Italian pepper to a full boil. Simmer until beans are soft. Strain and remove the pepper. Reserve the water (if necessary, add water to make 4 cups).

Saute in olive oil the onion, pepper, garlic and oregano until transulent. Add the rice, beans and water and bring to a boil. Season with salt. Reduce heat and cook covered until rice is soft.

Saute crushed garlic cloves in the 4 tablespoons of olive oil until brown. Remove the cloves and add to the rice. Season with vinegar and let stand.

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