Prep 30 mins
Cook 6 hrs
I adapted this recipe from one I got off Weber.com. The combination of the ingredients produces a very unique taste and the Ham Steaks turn out moist and flavorful. I did adjust the cumin back to 1 1/2 tsp. and increased the jalapenos to four just as personal prefrence. It's a must try if you are tired of the usual Ham Steak with Pineapple rings. I served this with baked sweet potatoes and fresh green beans. The left overs if any are great the next day. The cook time includes marinating time.
- 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 pepper, cut into 1/8 inch slices
- 2 bone-in ham steaks, about 1 lb each
- In a small bowl, combine the orange juice, tequila,lime juice, cumin, jalepeno and 2 Tbls brown sugar.
- Stir until suger is dissolved.
- Put the Ham Steaks in a reclosable zipper type bag and pour in the Marinade.
- Make sure to squeeze out as much air as you can.
- Place in a container/baking dish making sure jalepenos are distributed around both Steaks.
- Refridgerate for 4 to 6 hours turning once or twice.
- Let Steaks come to room temperature for about 30 minutes.
- Remove steaks and the chiles from marinade reserving the marinade.
- Pour the marinade and a few of the jalapeno slices into a small sauce pan.
- Bring to a boil for 1 minute.
- Set aside 1/2 cup for basting.
- Add the remaining Tbls brown sugar to remaining liquid and reduce heat to medium and cook till reduced to about 1/3 cup.
- (approx. 5 minutes or so).
- Nick the edges of Ham Steaks and grill over direct medium heat until ham is nicely marked and crisp on the edges.
- Cook about 12 minutes, turning once, brush with some of the reserved marinade after turning.