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Entree
Mexican
6 - 8 servings
5 minutes
Varied minutes
Oaxaca Peppers provide a smoky, rich flavor and heat to this festive entrée.
2 tablespoons Melissa’s Dried Oaxaca Pepper, stems and seeds removed, finely ground (see notes below)
2 Melissa’s Vanilla Beans
1 tablespoon onion powder
1 tablespoon Italian Spice Grinder
1 tablespoon kosher salt
1 tablespoon granulated garlic
1 tablespoon smoked paprika
1 tablespoon brown sugar
1 tablespoon freshly ground pepper
1 ½ cup pineapple preserves
½ cup bourbon
1 fully cooked spiral sliced smoked ham
Split the vanilla beans in half lengthwise and scrape the seeds into a mixing bowl. Add the rest of the dry ingredients to the bowl and mix well to combine.
In a saucepan, heat the preserves, bourbon, and dry mixture while stirring, for 2 minutes.
Using a pastry brush, paint the entire ham with the preserve mixture.
Heat the ham according to the package directions.
