Chef Tom Fraker
Oaxaca Pepper Pineapple Glazed Ham
Category
Entree
Servings
6 - 8 servings
Prep Time
5 minutes
Cook Time
Varied minutes
Author:
Chef Tom Fraker
Oaxaca Peppers provide a smoky, rich flavor and heat to this festive entrée.
Ingredients
-
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 Dried Italian Seasoning
-
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
Directions
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.
Recipe Note
- Baste the ham every so often, if desired.
- Vanilla bean pod: place the emptied pods in your sugar canister to produce mild-scented and flavored sugar.
- Handling peppers
- Chile burn relief
Filed in:
Dried Oaxaca Peppers,
Entree,
Granulated Garlic,
Oaxaca Pepper Pineapple Glazed Ham,
Vanilla Beans
