Fresh ham steak???

[ryansguitars]

I was cleaning the freezer today and found three packages marked Fresh Ham Steak. I am thawing them now and they appear to be like any other ham steak I would buy at the store, however I am assuming that as labeled as "fresh" this means they have not been cured? If this is the case any ideas what to do with them? I thought about putting in pops brine for a bit, but thought I would see what you all thought.

Thanks

 

[Murray]

To me fresh means raw. Check the label it should say “ Must be cooked” or something along those lines. If it’s call ham then I would assume it has been cured otherwise it would be labelled pork steak.
My reasoning above is based on a Canadian point of view and I’m ASSUMING it would be the same in the US.

 

[ryansguitars]

These came from a hog that we had butchered. There is only a stamp that says fresh ham steak. To me the meat looks "fresh" and not cured or smoked.

 

[chopsaw]

I used to get fresh ham steaks from butchered hogs . They were not cured , About a 2 inch thick cross cut of the rear leg with a section of the leg bone . I cooked them like a pork roast . I take them to 185 / 190 for slicing . A leaner cut would be cooked to less temp 140 ish .

 

[Bearcarver]

I agree with "Fresh" meaning Raw.
However that's if they go by the same names we use around here.
Whether it's Fresh or Cured, I would cook it to at least 145° IT.
You can stop at 140°, as so many do, as long as it carries over to 145° (Safe Temp).

Bear

 

[ryansguitars]

I sliced off a piece and fried it up. It is fresh and not cured at all. Would I be wrong to try and cure them at this point as I like a cured/smoked ham steak?

 

[Murray]

I don’t see any issues curing them. Being a steak they won’t take long to cure.

 

[jimmyinsd]

I brine almost all my pork chops/steaks, which is a lot. so yes I would say go ahead and brine them up and grill away.... and now I am wanting ham steak... ( I actually prefer grilled ham steak to a smoked ham)

 

[ryansguitars]

Mixed up the pops brine and they are soaking. Will report back in a few days
Thanks for the replies

 

[ryansguitars]

Update: I put the ham steaks into Pops Brine Monday afternoon and pulled them Friday morning. I put them on the smoker for about 1.5 hours and pulled at 145 degrees. They turned out fine and tasted great.