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1
First marinade the pork by combining the 1/4 cup oregano, sour orange juice, 1/4 cup garlic, 1/4 cup extra virgin olive oil, salt and pepper, to taste, and let it stand for 1 hour.
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2
With a very sharp knife, cut ham across lengthwise exposing the bone.
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3
Cut around the bone and remove it.
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4
By making small cuts spread the ham until it is flat then trim into 4 equal rectangular shaped pieces.
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5
Discard any excessive fat.
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6
Season the meat with marinade and sit for at least 2 hours, refrigerated.
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7
Soak beans in water overnight.
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8
Bring beans, bay leaf, and the 1/2 of pepper to a full boil.
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9
Simmer until beans soften then strain and remove pepper.
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10
Reserve the water (if necessary add more water to make 4 cups).
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11
In a large pan saute 1 tablespoon olive oil, onion, diced pepper, chopped garlic and oregano until translucent.
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12
Add the rice, beans, and water and bring to a boil.
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13
Season to taste with salt.
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14
Reduce heat and cook covered until rice is soft.
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15
In a pan saute crushed garlic in the 4 tablespoons of olive oil until brown.
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16
Remove the cloves and add them to the rice.
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17
Season to taste with vinegar and let stand.
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18
Preheat oven to 350 degrees F.
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19
Place the rice in the middle of the ham and fold both ways until stuffing is fully covered.
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20
Tie with string both lengthwise and across.
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21
Place in a roasting pan and cook for 20 minutes per pound or until inside cavity reaches 150 degrees.
