Tender, slow-simmered birria-style ham served over spiced yellow rice and cabbage, wrapped in warm naan and finished with a creamy curry drizzle. A bold, comforting fusion meal that’s rich, cozy, and absolutely worth putting on repeat.
Ingredients
- Cooked ham (bone-in or boneless, cut into large pieces)
- 1–2 bell peppers, chopped
- 1 onion, chopped
- 3–4 cloves garlic, minced
- 2 cans diced tomatoes
- 1 tablespoon adobo seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 4 cups water
For the Yellow Rice
- 2 cups rice
- Olive oil
- ½ teaspoon cumin
- 1 tbsp chicken bouillon
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- Dried parsley
For assembly
- Naan or flatbread
- Shredded green cabbage
- Scallions, for topping
Curry drizzle
- Sour cream
- Garlic powder
- Onion powder
- Salt
- Spicy curry powder (to taste)
Instructions
1. Roast the vegetables & ham
Preheat oven to 325°F.
Place the cooked ham face-down on a baking pan and roast for 20 minutes.
On a separate baking tray, add the chopped bell peppers, onion, and garlic. Drizzle lightly with olive oil and roast for 15 minutes, until softened.
2. Transfer the roasted vegetables to a blender.
Add 1 tablespoon of garlic and blend until smooth, forming a thick vegetable paste.
3. Simmer the ham
Cut the ham into large chunks, removing them from the bone. (Save the bone for another dish if desired.)
Place the ham pieces into a large pot or baking dish over medium-low heat.
Season with:
- onion powder
- black pepper
- adobo
- chili powder
- paprika
- cumin
Pour the blended vegetable paste over the ham, then add 4 cups of water.
Cover and let simmer on low to medium heat for about 4 hours, stirring occasionally.
Halfway through cooking, add both cans of diced tomatoes. The ham should become tender and easily shreddable.
4. Prepare the Yellow Rice.
In a saucepan, heat a small amount of oil.
Add rice and toast lightly.
Season with cumin, chicken bouillon, turmeric, garlic powder, and parsley.
Add water according to your rice package instructions and cook for about 20 minutes, until fluffy.
5. Cook the Cabbage
Once the ham is finished:
- Remove shredded ham from the pot
- Add about 3 cups of water to the remaining broth
- Add shredded cabbage
Simmer until the cabbage becomes tender and flavorful.
6. Make Curry Drizzle
In a small bowl, mix:
- sour cream
- garlic powder
- onion powder
- salt
- spicy curry powder (to taste)
Stir until smooth and creamy.
7. Assemble the naan tacos
Warm naan or flatbread.
Layer:
- Yellow rice
- Simmered cabbage
- Shredded birria-style ham
Drizzle generously with curry sauce and finish with sliced scallions.
Serve warm.
Tips & Notes
- This recipe is perfect for leftover holiday ham.
- The ham gets even better after resting overnight.
- You can substitute tortillas for naan if desired, but naan adds a soft, comforting texture.
- Adjust curry spice level to your taste.