I need some help. We just finished butchering several pigs today. I asked for a couple of steaks from the legs to make ham steak. But I ended up with about 12 of them. More than I was expecting.
I was going to experiment with a couple to cure and smoke like a ham. But with this many, I thought I would get opinions on what to do with them. They are about 1” thick and as big around as a ham.
In the store they would already be cured and cooked and I think are called ham steaks.
I was going to experiment with a couple to cure and smoke like a ham. But with this many, I thought I would get opinions on what to do with them. They are about 1” thick and as big around as a ham.
In the store they would already be cured and cooked and I think are called ham steaks.