That's pretty thick! I would probably cook it like I would a pork steak....sear on both sides for about 3 minutes each and then wrap it in foil and let it sit for 15-20 minutes to cook through.

Is it cured? Smoked? or fresh? Whatever, put it into a pan and fry it, turn and fry the other side....probably will take about 20 minutes.

I'm not sure, but it definitely needs to be cooked. It's also cut unevenly. I've had very little experience cooking pork or ham. I saw a few recipes that involved brown sugar and mustard, but that seems awfully strong for this cut. LoneJack, when you recommend searing it, is that in oil on the stove, or under the broiler? And with wrap & sit, how will I know it's done? And Lindac, if I fry it in a pan for 20 minutes, is this at a low or medium temperature cook?

Judidupi - I usually sear the pork steak over high heat on the grill but I've also done it in a cast iron skillet on the stove at medium high with a little olive oil. I guess you could do it just as well under the broiler too. The pork steaks I cook are not quite as thick as your ham steak. They are always perfectly done and tender using the method according to the recipe below. I added an additional minute on each side and a longer sit for the added thickness of your ham steak in my advice.

Grilled pork steak

@Jupidupi, why not just go ahead and chop some of it up and cook it in the blackeyed peas as you originally planned?

I've never done any such thing, but you remind me of the opening montage of Dexter (Showtime). :D

LOL, @plllog. Have never seen Dexter - only because I can't watch horror shows and I believe I was told that was a horror movie. Your comment makes me think it was a terribly, horribly scary movie. I used to watch them when I was young, but just can't anymore.

It's a TV series about a serial killer who works as a CSI and only kills awful criminals who get away with it. In the opening he's being a normal guy cleaning his teeth, making coffee, and frying/eating a sizzling ham steak--made to look sinister.

Yes, I agree that plllog's cut has been cured now that I look at it closer. My advice to cook it like a slice of pork steak would still work but I would probably just do as others advised and cube some for your immediate soup needs and then freeze the excess.

I should add since you are unfamilar, i bake/heat a cured fully cooked smoked ham twice a year. For about 20 years. Around Easter and now, tomorrow, as i do every New Years day. With black eyed peas and collard greens. It looks like the third and last pic i posted. That pic is already warmed and ready for carving. Mine is soaking in water overnight right now to draw out any extra salt. I will, like they did in the pic, place mine face cut side down, unseasoned bottom flat side, in my roaster. Cover with my spice blend for a nice 'bark'. Warm low and slow about 275ºF for an hour and a half until warmed through....temp interior 140º-ish.

When i slice into mine it look just like yours. Yours looks incredibly tender and moist BTW. Not at all dry like often happens. Cudos to the butcher or whoever prepared it.

Enjoy!😀 and HappyNewYear!

LOL! Lonejack, it's Judidupi's! Mine was the serial killer's. :)

Oops!

Jupi,

That’s way too much ham for a soup, And as others have said it’s already cooked and cured. You’ll be happy to know that you can freeze this.

Here’s what I would do. Cut off whatever amount you want to dice finally and add to your black-eyed peas. Portion out and vacuum pack freeze (a wrap very well and protect from freezer burn) the remaining portions.

What’s wrapped carefully, the remainder of that cured hamWill be good in the freezer for a few months easily. Be sure you label it. It is cured him.

Although it’s fully cooked and cute I would wash my hands carefully and if you’re going to eat a piece with something like eggs, I would reheat it in a pan to be sure it comes up to a good hot temperature. Don’t overcook those pieces or let them get dried out.

When I make split pea soup, I add micro diced pieces of ham, carrots, and potato. Very small dice, < or = 1/4 inch.

It may not be "ready to eat"....I have had cured hams that were raw....needed to be cooked. They were cured like corned beef is cured, but the texture was like raw pork and they had to be cooked. I bought half hams so there were cooking directions on the package....not just warming instructions.

How long does a fresh ham steak take to cook?

1. Preheat the oven to 375°F (190 degrees C).
2. In a baking dish, combine water, brown sugar, Worcestershire sauce, and cloves. Place ham steaks in a baking dish and coat with sugar mixture. As needed, add more water to cover the ham.
3. Bake for 35 to 45 minutes, or until the ham is tender.

I test with an instant read or a thermopen....needs to reach about 130 to 140....do not overcook and make bacon!

Remember that frozen ham becomes toughened.