Tequila Ham Steaks
Author: Nicole
Ingredients
  • ½ cup tequila
  • 2 tablespoons fresh lime juice
  • 1 cup fresh orange juice
  • 3 tablespoons light brown sugar, divided
  • 2 teaspoons ground cumin
  • 1 jalapeño chile pepper, seeds removed and chopped
  • 4 boneless ham steaks, about ½ pound each
Instructions
  1. In a small bowl combine the tequila, lime juice, orange juice, 2 tablespoons of the brown sugar, cumin, and jalapeño. Stir until the sugar is dissolved.
  2. Place the ham steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade and place in a baking dish, making sure the jalapeños are evenly distributed over the steaks. Refrigerate for 4 to 6 hours (or overnight). Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  4. Remove the ham steaks from the marinade and reserve the marinade. Pour the marinade into a small saucepan. Bring to a boil and boil for 1 full minute. Set aside ½ cup of the liquid for basting the ham steaks. To the remaining liquid, add the remaining 1 tablespoon brown sugar. Reduce the heat to medium and cook the liquid until it has reduced to about ⅓ cup, about 5 minutes.
  5. Nick the edges of the ham steaks, making small cuts through the fat every 2 to 3 inches around the perimeter. Grill the ham over direct medium heat, with the lid closed as much as possible, until it is nicely marked and crispy on the edges, about 12 minutes, turning once. Brush with some of the reserved marinade after turning.
Recipe by Riegl Palate at https://www.rieglpalate.com/tequila-ham-steaks/