Suggestions for Ham steaks

[AnointedArcher]

I shot a boar this year and had a bunch of ham steaks made out of the ole tusker.  The flavor is excellent the problem is it is tougher then shoe leather.  Any suggestions how I can cook these tough ole tusker steaks?
Jeff

[Al Dente]

Are they just steaks cut from the ham, or are they salted and cured?

If they are steaks cut form the ham and arfe fresh, not cured here's some answers.

The best methods for a tough piece of meat are either tenderizing and quick or a slow braise.

For quick you need one of those multi-bladed needle type tenderizers.  They make about 50 penetrations at once.  Then a marinade, this too will helps in tenderizing tough cuts.  Then quick on the grill or in the frying pan.

For a braise, dust the meat with seasoned flour.  Fry quickly in some oil on both sides to sear the outside.  Drain off most of the oil.  Saute onions, garlic, celery, carrots, and some peppers.  Add 1 cup of white wine and cook for 1 minute.  Add 4-6 cups of chicken broth, some fresh thyme  and rosemary, then the steaks.  Make sure to smother them in the liquid.  Place a lid on it and bring up to the boil. Either reduce down to a simmer and cook for 2-3 hours, or place in a 300 degree oven for 2-3 hours.  Remove the steaks and thicken the gravy if you like.   Serve with smashed potatoes or rice pilaf.  

Hope this helps.

[AnointedArcher]

Al,
The steaks are cured and salted, I will definately give your suggestions a try. I will let you know the results.
Thanks
Jeff

[Crimson mist]

You might try an acidic marinade like pineapple juice with a little soy sauce and red pepper for heat. The acid from the pineapple juice will break down the fibers to a small extent plus baking in the marinade will further tenderize the ham