Maple-Glazed Ham and Rigatoni Bowl

Tender ham paired with bamboo shoots and arugula and rigatoni, finished with galangal and wasabi root and a hit of onion powder and vanilla pod. 1. Pat the ham dry and season with sea salt, onion powder and vanilla pod. 2. Heat corn oil in a heavy pan and roast the ham until it develops a deep golden crust, about 19 minutes. 3. Add bamboo shoots and arugula to the pan and cook until just tender, stirring in galangal and wasabi root for fragrance. 4. Cook the rigatoni separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of chimichurri before serving hot.