Place a large Dutch oven or other heavy-bottomed pot with a tightfitting lid over medium heat and add 1 tablespoon of the oil. When the oil shimmers, add the ham and cook, stirring occasionally, until it’s golden brown, about 8 minutes. Using a slotted spoon, transfer the ham to a plate and set aside.

Return the pan to heat, add the remaining 2 teaspoons oil, and, once heated, add the onion and garlic. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in the herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until the peppers are slightly softened, about 10 minutes.

Stir salsa sauce, browned ham, and mahram pepper sauce and season well with salt. Cook uncovered until the mixture melds and the juices have slightly thickened, about 10 minutes. Remove the bay leaf and serve.