Smokehouse Ham Steaks

[Winterrider]

Had to wipe the drool off my laptop. Beauties . . .

 

[JLeonard]

One of those wouldnt make them til tomorrow......Looks mighty good!
And I'd be helping with the dishes tomorrow!

Jim

 

[Brokenhandle]

Sure glad my wife was thinking the same as you... she made scalloped potatoes and ham for supper... 2 1/2 plates later... oh my!

Ryan

 

[Pit pixie]

My mouth is watering!! They look amazing

 

[DRKsmoking]

Just fantastic , like others said .
The colour and look is just perfect, I could just chew on one of those by them selves, and then scollop pototo later lol

David

 

[sawhorseray]

Great color there, nice work! Ham steak and eggs for breakfast? RAY

 

[BrianGSDTexoma]

Now that some ham to be proud of. Well Done!

 

[tx smoker]

What can I say that hasn't already been said? Those are nothing short of spectacular. The color on those pork steaks is breathtaking. One can only imagine how incredibly good they were. Super nice job Eric.

Robert

 

[Hijack73]

I'm not much on ham unless it's really good ham. That far exceeds the standards of really good ham.

1.85% is my new sodium love - perfect blend of 'there is the salt' without going 'dam that's salty'

My cured beef and pork now gets 1.6% regular salt and .25% #1

I also settled in .75% sugar. I don't really taste the sugar, but it does help the bacon fry up.

 

[SmokinEdge]

Had to wipe the drool off my laptop. Beauties . . .

Thank you rider. The combination of pecan and cherry really works in my smokehouse.

One of those wouldnt make them til tomorrow......Looks mighty good!
And I'd be helping with the dishes tomorrow!

Jim

Thanks Jim. If you were closer you’d be welcome and I’d probably send one home with you.

Sure glad my wife was thinking the same as you... she made scalloped potatoes and ham for supper... 2 1/2 plates later... oh my!

Ryan

Thanks again Ryan. Yup sometimes ham just hits the spot.

Just fantastic , like others said .
The colour and look is just perfect, I could just chew on one of those by them selves, and then scollop pototo later lol

View attachment 673350
David

Thanks David. Going to tear into one tonight along with a version of your scalloped potato roll. Going to stuff it with ricotta and spinach.

Great color there, nice work! Ham steak and eggs for breakfast? RAY

Thank you Joe. I’m waiting for supper tonight. If there are any leftovers they will go with breakfast.

Now that some ham to be proud of. Well Done!

Thank you Brian.

What can I say that hasn't already been said? Those are nothing short of spectacular. The color on those pork steaks is breathtaking. One can only imagine how incredibly good they were. Super nice job Eric.

Robert

Thanks much Robert. You and I both know the importance the smoke plays in developing color on meat, but with cured meats the color is also very much effected by temperature. This can be a delicate balance but best color is achieved at about 160F.

I'm not much on ham unless it's really good ham. That far exceeds the standards of really good ham.

1.85% is my new sodium love - perfect blend of 'there is the salt' without going 'dam that's salty'

My cured beef and pork now gets 1.6% regular salt and .25% #1

I also settled in .75% sugar. I don't really taste the sugar, but it does help the bacon fry up.

Thank you Hijack. These aren’t your average ham steaks for sure. It’s great when you find that perfect salt/sodium zone. Your numbers sound very good to me.

 

[DRKsmoking]

Thanks David. Going to tear into one tonight along with a version of your scalloped potato roll. Going to stuff it with ricotta and spinach

Now that sounds like a perfect meal. I have to make one of those scalloped potato rolls soon, they are really good.

Post up when you can, love to see it.

David

 

[SmokinEdge]

So at the request of DRKsmoking ill post some pics of a version of his scalloped potato roll I did with the ham steak. I had company over and was busy so the pictures are poor and I forgot to get one of the scalloped slices but you’ll get the idea.

Base layer of cheese for the potato slices to be layered on. This is Parmesan, mozzarella and sharp cheddar with some garlic powder and fresh cracked black pepper. (P.S, don’t use the store bought pre shredded parm buy a chunk and grate it yourself. The already shredded parm does not melt nearly as well as fresh)

I layered the scalloped potatoes and repeated the cheese then baked about 30 min at 350*

While that was baking I lightly steamed some fresh spinach and mixed that with ricotta cheese for the filling and spread that evenly then gently roll it up and bake another 10-15 minutes.

Then the cut shots.

Sorry no plate shots.

 

[DougE]

So at the request of DRKsmoking ill post some pics of a version of his scalloped potato roll I did with the ham steak. I had company over and was busy so the pictures are poor and I forgot to get one of the scalloped slices but you’ll get the idea.

Base layer of cheese for the potato slices to be layered on. This is Parmesan, mozzarella and sharp cheddar with some garlic powder and fresh cracked black pepper. (P.S, don’t use the store bought pre shredded parm buy a chunk and grate it yourself. The already shredded parm does not melt nearly as well as fresh)
View attachment 673595
I layered the scalloped potatoes and repeated the cheese then baked about 30 min at 350*
View attachment 673596
While that was baking I lightly steamed some fresh spinach and mixed that with ricotta cheese for the filling and spread that evenly then gently roll it up and bake another 10-15 minutes.
View attachment 673597
View attachment 673598
Then the cut shots.

View attachment 673599

View attachment 673600
Sorry no plate shots.

Looks fantastic, Eric! I'd slide the whole thing over next to me and stick a fork in anyone's hand that got too close.

 

[SmokinEdge]

Looks fantastic, Eric! I'd slide the whole thing over next to me and stick a fork in anyone's hand that got too close.

Yeah it was worthy of that for sure. Luckily there was plenty and no fork fights erupted but they could have with just a few more people to feed lol. Thank you.

 

[DRKsmoking]

Nothing to say Eric, but like Doug... Fantastic.
Thanks for the plug, But you made it your own. looks great

I would have no problem sitting down to a meal like that, it's the getting up after , lol

David

 

[Retired Spook]

My God - that is just beautiful. Salivating like Pavlov's dog for sure.

 

[Brokenhandle]

Love my taters but those ham steaks stole the show for me! Beautiful job!

Ryan