What to do with that fresh ham steak??

Last year when we butchered our first batch of pigs, we kept the ham fresh because the butcher used nitrates in curing and that is something that we don’t want in our food so we decided that we’d cure it ourselves.

It was a BIG ham and we’d never done anything like that before.  Long story short, because it was so big, the cure didn’t penetrate through the whole thing and only the outer 3 inches tasted like ham, the rest like a delicious pork roast.  No harm, no foul…it was still delicious.  Just not “ham” as we know it.

Fast forward to this year with a new butcher (still nitrate curing) and fresh ham steaks vs. a whole ham.  2 of the ham steaks I threw in the crock pot with apples and onions and they were good, but drier then I’d like.  This week I pulled out the last 2 steaks and decided to try curing them, again.

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Cured ham steak

For 2 steaks about 3/4 inch thick

In a large shallow baking dish for the brine:

1.5 qt of water

1/3 cup organic brown sugar

1/3 cup organic maple syrup

1/2 cup sea salt

1/2 teaspoon organic vanilla

Mix it all up until the sugar and salt are dissolved.  Put in the ham steaks in and made sure that they stayed submerged (you can weight it down with a plate if you need to).

Place it in the fridge for about 24 hours.

Pre-heat the oven to 350 degrees

After 24 hours, rinse the brine of well.  Dry off the ham steaks very well.  Pan sear the steaks in a frying pan with some butter or even better bacon fat!!! Mmmmm..

When they are browned on both sides, place the pan (make sure it is oven safe) in the oven for about 20 minutes.  Depending on the thickness of the steaks, it may take longer or less time to cook.  Make sure your pork is 145 degrees in the thickest part.

Pull out of the oven and let rest for a few minutes…then eat!! Yummy!!

I served this with sliced potatoes roasted in bacon fat and sea salt and steamed cauliflower finished in the oven.

It felt like a frontier meal to me (minus the cauliflower of course). 😉

The kids gobbled it up and the hubs was in awe of the impromptu ham experiment.

All in all a great meal and the leftovers of ham and potatoes made an excellent breakfast skillet the next morning. 🙂

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Cured Ham Steak

The Dinner Party….

Our son hosted his first dinner party this past week!

He’s 7. 🙂

This child has been groomed to be a foodie.  He was never given the option to eat or not eat.  His only option was try it once, if you really don’t like it, then you don’t have to eat it.  To this very day he eats everything, except mushrooms

Lately his favorite show to watch is the Pioneer Woman!  He loves to watch her cook and his favorite episode is “Ranching in the mist”.  He has watched this particular episode so many times that he knows the recipes and the wording by heart.  The last time he watched this episode, he asked again if I could make the pop pulled pork.  Well, we don’t really drink soda , so cooking with it is out of the question for me, so I’ve said  no in the past to that recipe.

That same week we were all struck with the flu…boooo!  The hubs came back from the store with a natural soda called Dr. Better, because sometimes you just need something carbonated and it tasted just like Dr. Pepper!!  Light bulb!!  When everyone was feeling better and Ree Drummond was again on the screen, he asked again and this time I said sure!

He did the entire meal by himself!  I put everything in the oven and made the dough (which was Gluten free) but he did the rest from chopping onions to peeling and slicing the apples for the pie.

The hubs took the little one away for a few hours so we could have some space alone to work, and work he did!  He started at 11:30 am and finished when dinner was served.

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Cutting Onions

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Seasoning the pork shoulder

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Adding a little Dr. Better

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Slicing apples for the flat apple pie

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Cutting the cabbage for slaw

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Mixing up the slaw

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Making the potato au gratin (yes, he diced all of the potatoes) 🙂

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The finished pop pulled pork!

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Dinner is served!!

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Making caramel for the pie

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Pie is done!

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My guy! Sorry for the bad picture. 

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The whole meal was delicious!  The gluten free dough was so good!  You could never tell that there was no wheat in it at all.  The caramel was not my favorite recipe…it was a quick caramel and it lacked the depth that I love in caramel, but I wanted to stay true to the Pioneer woman evening, so we made all of her recipes.  I would certainly make them all again, with the addition of this salted caramel. 😉

I loved the feeling of pride that I saw on my little guys face when everyone was eating HIS dinner!  He was exhausted when bedtime rolled around and I think a little bit more appreciative of the meals that we eat…knowing a little bit better what actually goes into them.

He is already planning his next party with meatballs, pasta and cake.  I love that he loves being in the kitchen and I love even more the time that we get to spend together cooking.

Spring is not here yet….

I’m not sure that I have EVER wanted spring more than I do this year.

I am not quite sure if it is because we just finished reading The Long Winter, by Laura Ingalls Wilder or if I actually feel like this has been the longest winter EVER!

Long Winter

Either way I am desperately craving warmth and sunshine even though the low tonight is supposed to -9 degrees….I am trying to be positive as the over 4 feet of packed snow in the yard dwindles slowly.  On the warmer days, every inch it melts is one inch closer to seeing grass.  It usually seems to happen over night anyway.

One way to “feel” spring before it happens around here is to order our chicks and piggies for the year!  We have done that already! 26 day old chicks will be here next week (some for meat and some to keep for eggs) and 3 piggies in a few short months!

The newest additions to the farm this year….. Drum-roll please….

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30,000 Honey Bees!

Yes…we (actually the hubs) is taking on the chore of bees…which is good because although I am not scared of bees and really appreciate all that they do for us, they creep me out…they are in the buggy category after all.  I am getting better with that part of farming, although not fast enough in my opinion!

Next is a dairy cow…Oh, how I long for a dairy cow!!

Someday….*sigh*