Ingredients Jump to Instructions ↓

  1. 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

  2. 1 tablespoon brown sugar, packed

  3. 1 teaspoon cider vinegar

  4. 1/2 teaspoon Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. 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 .


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