Eye-Opening Spicy Bloody Mary Ham Steaks
Grilled ham steaks are given the works with this spicy marinade and served with Spicy Bloody Mary Salsa. Grilled vegetables and a baked potato round out this flavor packed meal.
2 smoked bone-in ham center slices, each about 1 pound and 1/2-inch thick
Bloody Mary Marinade:
2 1/2 cups extra-spicy bloody Mary mix
1 tablespoon brown sugar, packed
1 teaspoon cider vinegar
1/2 teaspoon Worcestershire sauce
Spicy Bloody Mary Salsa for accompaniment
- For Bloody Mary Marinade: 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 to 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 to 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 Spicy Bloody Mary Salsa.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.
*1/4 cup is used for basting, and 1/2 cup is used for the recipe, Bloody Mary Salsa.