We will be butchering hogs soon! Choose either March 17 or March 24 butchering date. So many good things to fill the freezer – ham, bacon, sausage patties (I’ve been eating these every day for breakfast this week), pork roast for kahlua pork. Email themillers92 (at) osage (dot) net to reserve your half or whole hog!
Ham steak is a great thing to have in the freezer. All the taste of ham, less of the cooking time! You do need to cook ham steak to 160 degrees, just like a ham. But whether you bake it, grill it, fry it, or microwave it, it takes a lot less time than cooking a whole ham. Great for a quick and easy weeknight supper, or a Saturday lunch.
I mentioned in my How to Cook : Ham post an easy glaze you can use to spruce up ham steak. But here’s another one of my favorite ham steak recipes – Ham and Cabbage.
All you need is this:
plus this:
and some rice and you’ll hear your middle child mumbling, “Hm, this is good!“
Start with a head of cabbage. Chop the whole thing up, throw it in a big skillet and drizzle it with some oil. I love sesame oil – it gives a nice Asian flavor. I was out and didn’t want to run to town for more, so I just used olive oil and added salt, pepper and garlic powder. Get it started over medium-high heat, and put the lid on to get some steaming action going. Give it a stir every once in a while.
While that’s starting to cook, cut the ham steak into cubes. Then you have a couple of options. You can throw it right into the pan with the cabbage. This is what I do, trying to make it easy on my hubby who does the dishes. The water in the ham steak will help cook the cabbage. But you could also fry the ham steak cubes in a separate skillet and mix everything together at the end.
Then just spoon some rice into a bowl, top with the stir fried cabbage and fried ham steak cubes, add a little soy sauce and – voila! – a delicious little rice bowl.
Ham and Cabbage
1.5# ham steak, defrosted and cut into cubes
1 head cabbage, chopped
rice, cooked
soy sauce
Place cabbage in a large skillet. Drizzle with sesame oil. Or drizzle with olive oil and season to taste with salt, pepper and garlic powder. Stir fry over medium-high heat. Fry ham steak cubes in a separate skillet, or add to cabbage and cook with cabbage. Serve ham steak cubes and cabbage over rice and season with soy sauce.
Looks yummy.The meddling wanna-be chef in me suggests browning the ham steak in the skillet to build flavor, then remove the ham, then add barely enough water to deglaze the fond. Toss the cabbage in the skillet to absorb the fond goodness then add back the ham later.How much for the hog?
Brian – good suggestion! That’s the problem. I’m not a wanna-be chef. I’m a wanna-be-done chef 🙂 $1.25/# hanging for the hog. A half hog will hang between 100 and 125 pounds. Processing is something like 90 cents/#. (I’ll double check that number, though.)
Thanks for the recipe for the ham steak. We just purchased a hog and when I just fried it in a skillet it was to tough. I hope that I can get hubby to eat cabbage tho.Thanks again
When I cook our ham steak I spray the edges with pam then coat the edges with coarse black pepper and drizzle with melted butter and honey then broil for 20-25 minutes. It’s delish with mashed potatoes and green beans.
Sharon – I can’t imagine life without cabbage ;)ang – that sounds yummy, I’ll definitely give it a try. Thanks!
I tried this last night – oh my gosh how yummy. My kids have always been a little leery of cabbage, but even they asked for seconds (in fact we ran out doing 2 ham steaks, a whole head of cabbage and 4 cups of rice for the 4 of us). I’ll have to write this down so I can make it again. Thanks for posting it!!Kris
Kris – yay for kids eating cabbage! Glad the recipe worked for you 🙂 Thanks for letting me know how things turned out!