Ranchwifeg
Cook
We butchered a pig last week and instead of having the hams smoked (we have a ham still remaining from the last pig), I had the guys cut the hams into steaks. The meat is totally a different texture from that of the loin, ribs, and shoulders. Do I need to do anything different when cooking the hams? I like to bake pork chops - will I be able to bake the ham steaks? Should they be fried? Do I need to brine them? Thanks!