When we had our pig butchered, I was introduced to many cuts of meat that I was not accustomed to using- cuts that you don’t see in the normal grocery store. But more than that- I also found out that cuts like “ham steaks” and even a whole ham is much, much different when it is fresh and uncured, like the ham I used to buy at the grocery store.
Those hams have been processed and treated with nitrates and preservatives, which greatly affects their taste and appearance.
My fresh, uncured whole ‘ham’ from our hog, had the texture and taste more like a roast- Definitely not what we are used to eating on a ham biscuit, along with eggs, or on the platter for Easter dinner. The ham steaks were the same way.
This was going to take some getting used to. I looked for some recipes for the ham steaks, but nothing looked that great to me. From what I read, though, I did gather that fresh ham steaks have a tendency to be a little tough and also dry.
So, I decided to just start experimenting until something worked. And….I finally figured out the perfect recipe. In fact, this has become a much enjoyed and popular dish at our house! It is moist, tender, and tastes great.
So, in case you were wondering, too, here’s how to prepare fresh ham steaks! (I think the recipe would work equally as well with pork chops!)
- 2 ham steaks
- 1/4 c. butter
- 6 Tbs. flour
- 2 cups chicken stock- preferably homemade
- 1 tsp. sea salt
- 1 tsp. pepper
- 1 Tbs. chives- fresh or dried- chopped
- 1- 2 Tbs. fresh parsley (or dried)- chopped
- 1-2 cloves garlic, minced
- 1 pkg. Mushrooms-roughly chopped. I prefer using baby portabella
You will want to start with 2 fresh, ham steaks.
This is what a fresh, uncured ham steak looks like
You can set these to the side for now.
In a large saute pan- melt the butter. Once melted, add the flour and stir together. Add the chicken stock, salt and pepper. Stir with a whisk, to help smooth out the lumps, until the mixture is nice and thick.
Now you can add the chives, parsley, minced garlic cloves, and chopped mushrooms.
Stir it all together.
Place one of the ham steaks into the crock pot and pour half of the “gravy” over it.
Add the next ham steak and pour in the rest of the sauce.
Now all you need to do it turn the crock pot on and let it cook!
Allow to cook for at least 4 hours on high. Or, use the lower setting and cook longer.
When it is time to serve, the meat will be tender and will probably fall apart into large chunks when you take it out of the crock pot. Arrange it all on a platter and spoon out the extra sauce and coat the meat. Or, if you prefer, you can serve all the extra gravy on the side. Or do both!