Smoking fresh ham steaks is a delicious way to prepare this tasty cut of meat. The smoking process infuses the steaks with incredible flavor while keeping them juicy and tender. While smoked ham steaks may seem intimidating to make, the process is actually quite simple with the right techniques.
In this comprehensive guide, we’ll walk you through every step needed to smoke fresh ham steaks at home. From choosing the right steaks to preparing the smoker, glazing, smoking, and serving, we’ve got you covered. With these tips, you’ll be making restaurant-quality smoked ham steaks in no time!
Step 1: Selecting Fresh Ham Steaks
The first step is choosing high-quality fresh ham steaks at the grocery store or butcher shop. Look for
- Uniform pink color without discoloration
- Good marbling of fat throughout
- Thickness of at least 1 inch
- No unpleasant odors
Avoid steaks with dry, brown edges or those packaged in torn plastic. For best results, choose steaks that are similar in size and thickness to ensure even cooking. Allow 1 steak per person.
Step 2: Preparing the Cure
Before smoking, the steaks must be cured. This tenderizes the meat while adding flavor You can use a store-bought cure or make your own. A basic curing brine contains
- 1 cup brown sugar
- 1⁄2 cup salt
- 2 tablespoons black pepper
- 4 cups cold water
Stir the ingredients together until dissolved. Place the steaks in a shallow dish and cover completely with the brine. Refrigerate for at least 2 hours but no longer than 12 hours. Rinse and pat the steaks dry before moving to the next step. The cure will leave them slightly tacky.
Step 3: Creating a Glaze
A flavorful glaze adds sweetness and helps the steaks stay moist during smoking. In a small saucepan, combine:
- 1⁄2 cup maple syrup
- 2 tablespoons whole grain mustard
- 1 teaspoon smoked paprika
- 1⁄4 teaspoon cayenne pepper
Heat over medium, stirring frequently, until smooth. Allow to cool before brushing onto the steaks. Reserve some glaze for basting later.
Step 4: Preparing the Smoker
Ensure your smoker or grill is clean. Add your preferred smoking wood – apple, cherry, hickory, or maple all work well. Heat the smoker to 225-250°F. The temperature should remain steady throughout the smoking time.
Step 5: Smoking the Ham Steaks
Place the glazed steaks directly on the grill grates or smoker racks. Baste the tops with more glaze. Insert a probe thermometer into the thickest part of a steak, keeping the tip centered.
Smoke the steaks for 45 minutes up to 1 hour 15 minutes, until the internal temperature reaches 140°F. Baste again halfway through. The steaks will have a rich mahogany color when done.
Step 6: Resting and Slicing
Remove the steaks from the smoker and let rest for 10 minutes before slicing This allows the juices to redistribute so they stay moist and tender
Use a sharp knife to slice across the grain into 1⁄4 inch thick pieces. Arrange the sliced steak on a platter and serve warm.
Tips for Delicious Smoked Ham Steaks
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Choose fresh, high-quality steaks for the best results. Cured ham slices won’t work as well.
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Use apple, cherry, pecan, or hickory wood for milder smoke flavor. Mesquite will overpower the ham.
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Apply glaze just before smoking so it doesn’t burn. Baste again halfway through smoking.
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Use an instant read thermometer to monitor temperature. Remove right at 140°F to prevent drying out.
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Letting the steaks rest before cutting is crucial for keeping them juicy.
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Slice across the grain for tender slices that are easy to chew.
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Leftovers can be refrigerated for up to 4 days. Reheat in the microwave or oven before serving.
With this simple step-by-step guide, you can achieve competition-worthy smoked fresh ham steaks right at home. The secret is choosing quality steaks, properly curing and glazing, maintaining steady smoker temperature, and not overcooking. Master these techniques and you’ll be serving unforgettable smoked ham steaks anytime.
Frequently Asked Questions About Smoking Fresh Ham Steaks
What is a fresh ham steak?
A fresh ham steak is a cross-section slice of meat from the thigh portion of the pig’s rear leg. It contains a round bone and is much thicker than regular pork chops.
How long does it take to smoke fresh ham steaks?
Most fresh ham steaks will take 45 minutes up to 1 hour 15 minutes to smoke at 225-250°F until reaching an internal temperature of 140°F. Larger or thicker steaks may take slightly longer.
What wood is best for smoking ham steaks?
Milder fruit and nut woods like apple, cherry, pecan, and maple work very well with ham steaks. Hickory is also a good choice. Avoid mesquite wood, which can overpower the flavor.
Should you brine fresh ham steaks before smoking?
Yes, it’s highly recommended to brine or cure fresh ham steaks first. This tenderizes the meat, adds flavor, and helps it stay juicy when smoked. Soak for 2-12 hours in a basic salt, sugar, and spice brine.
What is the best internal temperature for smoked ham steaks?
You’ll want to smoke the fresh ham steaks until they reach an internal temperature of 140°F. This ensures they are fully cooked but still tender and juicy.
How long will smoked fresh ham steaks last?
When stored properly in the fridge, smoked ham steaks will keep for 3-4 days. Reheat leftovers in the oven or microwave until warm before serving again.
Can you freeze smoked fresh ham steaks?
Yes, smoked ham steaks can be frozen for up to 2-3 months. Allow them to cool completely first, then wrap tightly in plastic and foil. Thaw in the fridge before reheating to serve.
Smoking your own fresh ham steaks at home is deeply satisfying and delicious. With the proper techniques and care, you can create juicy, flavorful steaks your family will request again and again.
