Fresh Ham Steaks in the Crock Pot

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!)

Beans for Dinner (slow cooker-nothing canned)

Are beans a common dish at your table?

It used to be that when I thought of beans, I would think of old westerns, tin plates, and the solitary food that cowboys ate on the range. Who still eats beans? Isn’t that even the old joke- “Money’s getting so tight, we’ll be down to eating beans for dinner” ?

Well, I think beans are underrated. They may not be a trendy food, but they are SO nutritious. Beans are filled with iron, protein, vitamins and fiber. They are low in cholesterol (in fact they help lower cholesterol!), very low in fat, and very heart -healthy! (Check out the nutrition of Pinto beans, and black eyed peas for starters. Both are found in this recipe)

And let’s not forget, beans are also cheap!

Maybe good’ ol beans deserve another look!

This recipe, prepared in the slow cooker, begins with dry beans- nothing canned. This allows you to control the sodium and start with no preservatives. Added to the beans are onion, garlic, and peppers- which are also fresh and healthy choices. (Have you ever researched all the benefits of garlic? It’s truly an amazing food.)

These beans could be your main dish or side. I like to serve them along with brown rice or cornbread. Having beans for dinner is also a great option if you are looking for something  meatless since beans tend to be very hearty and filling.

Feel free, too, to play around with your combination of beans. There are so many varieties.

I’ve included my favorite combo in this recipe.

How-to-Make Tender Chuck Roast with Brown Gravy (Slow cooker)

Wondering how to make the perfect chuck roast? Tender, fall-apart meat- juicy and flavorful?

What if I told you that the key is to make it in your slow-cooker, with only about 10 minutes of prep and only a few ingredients? Yep. It is that easy!

Some roasts taste best when roasted slowly in the oven- like the eye-of-round or bottom-of-the-round. But, when it comes to a chuck roast or shoulder roast- I think the best results come from using the slow-cooker. That moist heat, low temp, and slow cooking give you a winner every time.

After the roast cooks, all you have to do is make the delicious brown gravy- also easier than you might think.

So, here’s how. You will be ‘wow-ing’ the family in no time!