How to Cook Uncured Ham Steak to Perfection

Uncured ham steak, sometimes called fresh ham steak or raw ham steak can be a delicious cut of meat from the ham or butt of the pig. However since it is not cured or smoked like a traditional ham, it requires some special preparation to turn out tender and flavorful. In this comprehensive guide, I’ll share everything you need to know to cook uncured ham steaks perfectly every time.

What is Uncured Ham Steak?

Uncured ham steak comes from the hind leg or butt of the pig. It is cut into steaks or slices but is not cured, smoked, or pre-cooked like a traditional ham This means that uncured ham steak has a higher moisture content and requires more thorough cooking than cured ham to reach a safe internal temperature

Uncured ham steak is sometimes called fresh ham, green ham, or raw ham. Don’t let the word “raw” scare you off – with proper preparation, uncured ham can be just as delicious as cured varieties. The main difference is that uncured ham steak has a milder, pork-like flavor since it is not smoked or cured in brine.

Benefits of Cooking with Uncured Ham

There are a few advantages to cooking with uncured ham steak:

• Cost savings: Uncured ham costs less per pound than cured ham. Buying an uncured ham steak is an economical way to enjoy the flavor of ham.

• Avoid nitrates: Cured ham contains sodium nitrite for preservation and color. Many people prefer to avoid this additive when possible. Uncured ham has no added nitrates.

• Control seasoning: With uncured ham steak, you can control the spices, smoke flavor, sweetness, and saltiness to suit your preferences.

• Versatile cut: Uncured ham steak works well for sautéing, grilling, roasting, or simmering in soups or beans. It provides a nice meaty texture.

Challenges of Cooking Uncured Ham

While cooking with uncured ham can provide cost savings and allow you to control flavors, it does come with a few culinary challenges:

• Requires more cooking: Uncured ham needs thorough cooking to at least 145°F internal temperature for food safety. Overcooking can lead to dry, tough meat.

• Not pre-salted: Cured ham is salty from the curing process. Uncured ham steak needs salt and potentially brining to achieve the best flavor.

• Lean cut: With less fat marbling than other cuts like pork shoulder, uncured ham can dry out during cooking if not prepared carefully.

• Tough texture: The leg muscles get a lot of exercise, so uncured ham steak can be fairly tough. Proper preparation is key to tenderizing.

Don’t let these challenges scare you off uncured ham! With a few simple preparation techniques, you can turn out fork-tender, juicy uncured ham steaks with delicious flavor.

Selecting Uncured Ham Steaks

When buying uncured ham steaks, you want to select quality pieces:

• Check color: Raw ham should have a reddish pink hue without brown or gray spots. Avoid pieces with dried out, flaky areas.

• Seek marbling: Some fat marbling between the muscles is desirable to prevent drying out. Avoid pieces with large chunks of surface fat.

• Look for flexibility: Meat should have some pliability without being mushy. Rigid, stiff pieces will likely be tough.

• Consider thickness: Ham steaks for pan frying are often 1/2 inch thick. Thicker steaks around 1 inch work well for roasting or simmering.

I recommend purchasing uncured ham steaks from a trusted artisanal butcher or meat market if possible rather than factory packaged grocery store varieties. The meat quality will make a noticeable difference in the final dish!

Seasoning Uncured Ham Steak

One of the best parts about cooking uncured ham steak is that you can customize the seasoning. Here are some tasty seasoning combos to try:

• Brown sugar + rosemary + mustard – Sweet, savory, tangy
• Orange juice + brown sugar + cloves – Citrusy and warm spice flavors
• Honey + cinnamon + maple – Sweet and woodsy
• Barbecue dry rub – Smoky, spicy, tomatoey
• Garlic pepper + onion powder – Savory enhancement

In addition to flavorful seasonings, uncured ham steak benefits from a coating of salt to enhance juiciness and flavor. Kosher salt, sea salt, or even a salt crust works well.

You can apply a dry seasoning rub right before cooking, or let the ham steaks marinate in a wet brine or marinade for added moisture and tenderness.

Brining Uncured Ham Steak

A salt and sugar brine is highly effective for flavoring and tenderizing uncured ham steak before cooking. The salt helps the meat retain moisture, while the sugar balances out the saltiness.

A basic brine recipe includes:

• 1 cup salt
• 1 cup brown sugar or white sugar
• 1 gallon water

You can also add your choice of aromatics like peppercorns, bay leaves, cloves, allspice berries, garlic, onions, or fresh herbs.

Submerge the ham steaks in the brine, cover, and refrigerate 12-48 hours. The longer time results in more tender and deeply seasoned meat. Rinse off the brine before cooking.

Marinating Uncured Ham Steak

For quicker flavor infusion, you can marinate uncured ham steak in the fridge 1-12 hours before cooking. The acidic marinade helps tenderize the meat.

Try marinades with ingredients like:

• Orange, lime, or lemon juice
• Vinegars – apple cider, red wine, rice wine
• Soy sauce or coconut aminos
• Olive oil, avocado oil, or sesame oil
• Minced garlic and ginger
• Fresh or dried herbs – rosemary, oregano, thyme
• Spices – pepper, cloves, mustard

Flip the meat a few times while marinating so all sides absorb flavor. Remove ham steaks from the marinade before cooking.

How to Cook Uncured Ham Steak

Uncured ham steak adapts well to pan frying, baking, grilling, or simmering in liquid. Here are some step-by-step cooking methods.

Pan Fry

• Pat ham steaks dry and season all over
• Heat 1 Tbsp oil in a skillet over medium-high heat
• Add ham steaks and cook undisturbed 3-4 minutes per side
• Flip carefully to avoid scorching
• Cook until browned and 145°F internal temperature

Oven Bake

• Pat dry and coat ham steaks in seasoning
• Heat oven to 350°F
• Place ham steaks on a baking sheet or pan
• Roast for 12-15 minutes per side until browned and juicy
• Internal temperature should reach 145°F

Grill

• Oil the grill grates and preheat grill to medium heat
• Season ham steaks just before grilling
• Place on hot grill and cook 5-7 minutes per side
• Flip only once during cooking
• Remove from grill at 145°F internal temp

Braise or Simmer

• Pat dry and season ham steaks
• Heat 1 Tbsp oil in a Dutch oven
• Brown ham steaks on both sides, about 3 minutes per side
• Add chicken or beef broth to cover
• Simmer gently until fork tender, about 1-2 hours
• Remove ham steaks at 145°F and reduce sauce

No matter which cooking method you use, always allow the ham steaks to rest at least 5 minutes before slicing into them. This allows the juices to redistribute through the meat for better moisture.

Serving Suggestions for Uncured Ham Steaks

Once you’ve cooked uncured ham steaks to tender, juicy perfection, there are infinite options for serving and enjoying the meat:

• Make sandwiches on pretzel rolls, Hawaiian rolls, or ciabatta bread
• Dice for omelets, frittatas, hash, or scrambled eggs
• Add to pasta carbonara, fried rice, or ramen
• Serve with mashed or baked potatoes and pan gravy
• Slice over a fresh salad or bean salad
• Pair with roasted veggies like Brussels sprouts or broccoli
• Cube ham for soups, stews, chili, or beans
• Wrap in dough for hand pies, calzones, or pizza topping

You can also cook uncured ham steaks low and slow in the oven, smoker, or slow cooker to pull or shred for tacos, sandwiches, casseroles, and more.

With the right preparation and cooking techniques, uncured ham steaks can be just as tasty and versatile as fully cured ham. Follow these tips for foolproof results.

FAQs About Cooking Uncured Ham Steak

How long does it take to cook an uncured ham steak?

• Pan frying: 6-8 minutes per side
• Baking: 12-15 minutes per side
• Grilling: 5-7 minutes per side
• Braising/simmering: 1-2 hours

Cook until it reaches an internal temperature of at least 145°F. Times vary based on thickness.

Should you brine uncured ham steak?

Yes, brining is highly recommended. The salt and sugar solution enhances flavor and moisture. Brine 12-48 hours before cooking.

What’s the best way to cook uncured ham steak?

There is no single best cooking method. Pan frying and baking are easy weeknight options. Grilling adds nice char. Braising or simmering tenderizes the meat most.

Can you freeze uncured ham steak?

Yes, raw uncured ham steaks freeze well for 3-6 months. Thaw in the fridge before cooking. Cooked ham steak also freezes well up to 2 months.

Is uncured ham steak already cooked?

No, uncured ham is raw and needs thorough cooking to an internal temperature of at least 145°F for food safety. Always cook uncured ham thoroughly before eating.

With this handy guide to selecting, seasoning, cooking methods, and serving ideas, you can master cooking delicious uncured ham steaks at home. Once you try your hand at preparing uncured ham, you may never go back to the cured stuff!