Farm Focus: Ham Steak
Instead of a large ham roast, ham steaks give you all the same flavor without the volume – making them perfect for small families.
Fresh hams (like the ones we sell) get their name from the hind leg of the animal and are not cured. But you can create an even better sweet and savory ham at home by curing it yourself – and without all the nitrates.
It’s easy to get put off by long lists of instructions, but don’t worry – each stage is simple and requires minimal intervention. At the brining stage, your ham is resting in a salty/sugary mixture to pack in extra flavor. You can try adding everything from juniper berries and cloves to apple cider and maple syrup. And once it’s cured, it’ll roast to perfection in the oven or taste great cooked on the grill.
Try the recipe below to get started.
Home Cured Ham Steak Recipe
1 quart water
¼ cup non-iodized salt
¼ cup brown sugar, omit it altogether or substitute a few tablespoons of honey or maple syrup.)Mix up the brine until all sugar and salt is dissolved.
Next, place the ham steak in a glass baking dish.
Pour the brine over the steak, and make sure it is entirely submerged.
Weight the ham down with a plate to keep it submerged, and cover with plastic wrap.Keep it in the refrigerator until the brine has thoroughly absorbed into the meat. Our ham steaks will be done in 24 hours, but you can leave it longer.
Finally rinse the ham off to remove excess salt and cook it any way you like.We recommend grilling, or roasting at 350 degrees until a thermometer inserted in the thickest part reads 145 degrees.If there are any leftovers, cube up and serve with our farm fresh eggs.
reen b
October 25, 2015 (7:52 pm)
Thank you!! It just occurred to me when I read this that the pastured ham steak I bought might be uncured. City-girl moment. But it’s curing now, thanks to your recipe which surely spared us from an unexpectedly bland ham dinner tomorrow.
Diane
February 1, 2016 (11:56 pm)
Should it be covered if roasting?