Tequila-Marinated Ham Steaks


by: Elisia

Today many of the best barbecue restaurants stake their reputations on pork. In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way.


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serves: 4-6

2 bone-in ham steaks (about 1 pound each)


1/2 cup tequila

2 tablespoons fresh lime juice

1 cup fresh orange juice

3 tablespoons light brown sugar, divided

2 teaspoons ground cumin

1 jalapeno chile pepper (cut into 1/8-inch slices)

Nutrition Facts
Tequila-Marinated Ham Steaks

Servings Per Recipe: 4

Amount per Serving

Calories: 403

  • Total Fat: 8.5 g
  •     Saturated Fat: 2.5 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 147.6 mg
  • Sodium: 1748.4 mg
  • Total Carbs: 21.5 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 15.6 g
  • Protein: 56.1 g

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1.  To make the marinade: In a small bowl, combine the tequila, lime juice, orange juice, 2 tablespoons of the brown sugar, cumin, and jalapeno. 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 jalapenos are evenly distributed over both steaks. Refrigerate for 4 to 6 hours, turning the steaks once. Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling.

3.  Remove the steaks and the jalapenos from the marinade and reserve the marinade. Pour the marinade and a few of the jalapeno slices into a small saucepan. Bring to a boil and boil for 1 full minute. Set aside 1/2 cup of the liquid for basting the ham. 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 1/3 cup, about 5 minutes.

4.  Nick the edges of the ham steaks, making small cuts through the fat every 2 to 3 inches around the perimeter. Grill over Direct Medium heat until the ham is nicely marked and crispy on the edges, about 12 minutes, turning once. Brush with some of the reserved marinade after turning.

5.  Transfer the ham to a cutting board and cut into serving-size pieces. Drizzle the reduced marinade over the top and garnish with jalapenos. Serve warm.

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