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1
Prepare marinade by combining the oregano, sour orange juice, chopped garlic, and oil, to taste.
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2
Let marinade stand for 1 hour.
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3
With a very sharp knife, cut ham across lengthwise, exposing the bone.
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4
Cut around the bone around to remove it.
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5
Use small cuts to butterfly the ham, so it lies flat.
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6
Trim into a rectangular shape.
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7
Discard any excessive fat.
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8
Season the meat with marinade and set aside, refrigerated, for at least 2 hours.
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9
Preheat oven to 375 degrees F.
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10
Place rice stuffing in the middle of ham and fold both ways until stuffing is fully covered.
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11
Tie with string both lengthwise and across.
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12
Place in a roasting pan and cook for 20 minutes per pound or until inside cavity reaches 150 degrees.
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13
Bring beans, 5 cups water, bay leaf, and 1/2 piece of Italian pepper to a full boil.
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14
Simmer until beans are soft.
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15
Strain and remove the pepper.
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16
Reserve the water (if necessary, add water to make 4 cups).
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17
Saute the onion, pepper, garlic, and oregano in olive oil until translucent.
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18
Add the rice, beans, and water and bring to a boil.
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19
Season with salt.
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20
Reduce heat and cook covered until rice is soft.
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21
Saute crushed garlic cloves in the 4 tablespoons of olive oil until brown.
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22
Remove the cloves and add to the rice.
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23
Season with vinegar and let stand.
