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!)