Fresh Ham Steak Bone-in is nothing like the holiday staple you might have grown up with. Its flavor and texture are more like pork loin. We love fresh ham; it’s a great cut to cook so rich with a very deep porky flavor. It is great with a dressing of a simple sauce of peas leek and tarragon.  Fresh – not smoked or cured! Perfect for smoking or baking. Best to brine for 12-24 hours before baking for optimal tenderness. Save the bone to use while making beans or soup. The bone is also good to use in bone broth.