Smoked Ham Steak

About this cut

Cut from the hind leg of our heritage pigs, cured and smoked at a USDA-inspected facility. It's already cooked, so you're really just heating it through and browning the edges.

Good for

A hot pan for a couple of minutes a side until the edges catch. Eggs beside it in the morning, or with mustard and something sweet for dinner. Dice whatever's left into beans, soup or a scramble.

From our kitchen

Browned in a hot pan with eggs beside it, and whatever's left gets diced into a scramble.

Two or three minutes a side in a dry pan until the edges catch and curl. Eggs fried in the fat it leaves behind, toast, and a sliced tomato in summer. For dinner it goes with mustard, roasted sweet potatoes and something green. The odds and ends get diced into beans or a scramble the next morning.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.