Maple Brined Fresh Ham Steak
03.28.2023• Gourmet, Pork
Here’s a little warm up for you to get you ready to cook the Easter Ham It’s simple, quick, and nitrate free! This Maple Brined Fresh Ham Steak is home-cured, resulting in a nitrate-free authentic ham steak. Fresh ham has an umami-rich pork flavor profile, while the salty-sweet brine gives this steak another layer of flavor.
Ingredients
Brine – Wet cure
- 2-3 pound fresh ham steak
- 2 quarts water
- ½ cup sea salt fine
- ¼ cup maple sugar substitute: Brown sugar
Crockpot
- 2 tbsp smoked paprika or enough to cover each side, depending on the size of your steak
- 6 ounces pineapple juice 100% – no sugar added
- 3 tbsp maple syrup
Sauce
- 1 cup pineapple juice no sugar added
- ½ cup maple syrup dark
- ¼ cup maple sugar
- 1 tbsp white wine vinegar
Instructions
Brine
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Place the water, salt. and maple sugar in a two-gallon bag. Rub the ingredients with your fingers until the sugar and salt are dissolved in the water. Add the ham steak. Press out all of the air and seal the bag. Place the bag in a 2nd two-gallon bag in case the inner bag leaks. ; ) Place the bags in a large casserole dish. The brisket should be entirely submerged in the liquid throughout the brining process.2-3 pound fresh ham steak, 2 quarts water, ½ cup sea salt, ¼ cup maple sugar
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Place in the refrigerator until the brine for a minimum of 48 hours and up to 72 hours.
Crockpot
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Remove the ham from the bags and rinse thoroughly to remove the excess salt. Pat dry and rub each side with smoked paprika to cover.2 tbsp smoked paprika
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Spray the crock with cooking spray. Place ham steak into the crockpot. Pour the juice and syrup on top of the steak.6 ounces pineapple juice, 3 tbsp maple syrup
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Cover and bake the ham for 2 to 3 hours on low or until a thermometer inserted into the middle of the meat reads 155 °F.
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Meanwhile, combine the sauce ingredients in a saucepan. Heat on medium-high until the sauce begins to thicken. Stir often to ensure the mixture does not stick or burn. It should cook at a consistently low simmer.1 cup pineapple juice, ½ cup maple syrup, ¼ cup maple sugar, 1 tbsp white wine vinegar
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Brush the top with the maple pineapple sauce, and broil until glazed. Let sit for 10 minutes. Cut into thin slices and serve!
Notes
Make these into sandwiches and sliders for gamedays and parties! Size up and make a large roast to feed a crowd.
Leftovers make a tasty breakfast of fresh ham hash and eggs.
Don’t overcook the steaks. Take their temperature at 1 3/4 hours and check every 20 minutes until the thermometer reads 155 degrees Fahrenheit.
This recipe translates into larger roasts by increasing the brine and cooking times.