Hams & Ham Steaks

Hams are the majority of the back leg. It is a large portion and when I have a hog processed for my own family we choose to have one ham processed as fresh steaks, great for any dish that calls for pork and the other ham is ground and either left fresh or made into sausage. If we choose to have one cured I ask for it to be cut in half, because it’s just so much meat.

Basic Options

Whole/ half hams

Spiraled

Steak thickness

Ground

Fresh vs. Cured (nitrate/ natural)

If you select fresh it means there will be no cure and will taste like plain pork.

If you select Cured you will then have to decide what type of cure you would like them to use depending on what they offer. The standard cure uses nitrates, salts. Some offer a “nitrate-free” or “natural” cure option, typically celery salt (still nitrates but they are derived from plants).

Time Frame

When you choose to have your hams/ ham steaks cured it will take longer for them to be ready for pickup.

Cost

Smoking/ curing is an additional cost on top of the butcher fees