Eye-Opening Spicy Bloody Mary Ham Steaks
INGREDIENTS
- 2 smoked bone-in ham center slices, each about 1 pound and 1/2-inch thick
- 2 1/2 cups extra-spicy bloody Mary mix
- 1 tablespoon packed brown sugar
- 1 teaspoon cider vinegar
- 1/2 teaspoon Worcestershire sauce
- Spicy Bloody Mary Salsa (recipe below)
PREPARATION
Stir together bloody Mary mix, brown sugar, vinegar and Worcestershire sauce in medium bowl. Set aside 3/4 cup bloody Mary marinade.
Place ham slices in large, resealable bag. Pour remaining 1 3/4 cups bloody Mary marinade over ham; close bag to seal. Turn bag to evenly coat ham with bloody Mary marinade; place in baking dish. Refrigerate for 6-8 hours, turning bag occasionally.
Remove ham from marinade; discard marinade from ham. Prepare a medium-hot fire in grill. Grill ham, uncovered, over direct heat for 5–8 minutes or until heated through, turning ham slices over halfway during grilling and brushing often with 1/4 cup of the reserved marinade.
Transfer ham to cutting board and cut into serving-size pieces. Serve with salsa.
Serves 6 to 8.
Serving Suggestions
Grilled ham steaks are given the works with this spicy marinade. Serve with the Spicy Bloody Mary Salsa. Grill vegetables and a baked potato round out this flavor packed meal.
Spicy Bloody Mary Salsa
- 2 medium tomatoes, seeded and chopped
- 1 orange, peeled, sectioned and chopped
- 2 stalks celery, chopped
- 2 green onions, sliced
- 1 jalapeño chile, seeded and finely chopped* (optional)
- 1/2 cup reserved bloody Mary marinade
PREPARATION
Stir together tomatoes, orange, celery, onions and chile, if desired, in medium bowl. Add reserved marinade. Gently toss until tomato mixture is coated. Makes about 3 cups.
* Note: To prevent burning of skin and eyes, do not touch jalapeño chile with your bare hands. Wear plastic or rubber gloves to finely chop chile and afterwards wash hands well with soap and water.
