I'm going to cook up some of the ham steaks. Since the meat isn't cured or smoked, I think I'm going to brine them, then fry them up so they caramelize and then do a sauce with reduced white wine, grainy dijon mustard, shallots, and cream.
I was surprised when we were cutting up the pig that the texture and color of the meat from the hams was so different than that from the rest of the pig. I've always dealt with cured and smoked pork ham, not just the straight meat. I'll let you all know how it turns out.