Ham Steak Recipe

Remember Big Boy's? Here's a taste of the menu

News about the possible ressurection of Big Boy's restaurant (albeit in another location), brought this recipe to mind. We published it in 1990, as part of an article detailing Big Boy's and it's history.

Here's the text of the article, by Carolyn Olson. For the recipe, click on this link . (And for many more restaurant recipes, check out our new database at stltoday.com/recipes , then scroll through the offered courses in the search criteria and choose "restaurant recipes.")

FOR 66 YEARS, hungry travelers have been stopping for a fried chicken dinner at Big Boy's restaurant in Wright City, 50 miles west of St. Louis along Interstate 70.

J. W. ''Big Boy'' Chaney founded his restaurant in 1924, after hearing that a ''hard-surface'' road was coming through Wright City some day. Big Boy's motto became ''satisfy that hungry customer'' - and Chaney began serving all-you-can-eat fried chicken dinners. After his death, Chaney's sons, Emory and Ray, managed Big Boy's. They retired in 1962, and the Baseel family purchased Big Boy's. In 1985, Kevin King and his parents, Scott and Sally King, took over.

''This place has changed so little in the 66 years since it was founded, '' says Kevin King. ''Not a day passes that someone doesn't come in here and tell me about how they ate here many, many years ago.''

Fried chicken has remained the signature item on Big Boy's menu, along with the eight vegetables that are served family style with it. ''Some people come in here as much for the vegetables as for the fried chicken, '' King says.

Baked ham, fried catfish fillets (a new item) and fried cod also are served family style; a 12-ounce strip steak is served with the all-you-can-eat vegetables. Plate dinners for the not-so-hungry also are available with chicken, ham, catfish, shrimp or cod.

Three cold side dishes (cole slaw, applesauce and pickled beets) along with five hot vegetables (green beans, navy beans, steamed cabbage, mustard greens and mashed potatoes and gravy) are served with the family-style items. Chicken giblet gravy is available on Sunday.

Five homemade pies (coconut cream, chocolate, banana cream, apple and peach) are offered daily; lemon meringue and cherry pies are sometimes on the menu, too.

Diners are seated at long harvest-style tables because ''that's another of the great traditions of Big Boy's, '' according to King. ''Even if there are only two in your party, we sit you at one of the long tables to give you the feeling that you're at a dining table in a large family.

Retro Cookbook » Barbecued Ham Steaks Recipe

Is a fine retro illustration!  A drunk pig, wow, way too cool!  This recipe & illustration comes from the ever cool Cutco Cook Book , published in 1961. I mean, how many times do you see a drunk pig in cookbooks today?  My guess would be “never”.

I can’t say I’ve had BBQ’d ham steaks, but if I did, I have my own tasty BBQ rub I’d add, but this recipe looks okay.

1. Trim excess fat from ham; score edges at 1-inch intervals.

2. Place in large fry pan; cover with boiling water; parboil 5 minutes.

3. Pour water off steaks.

4. Combine cider, brown sugar, mustard, cloves, blend well.

5. Pour over steaks; marinate 15 minutes; drain, saving marinade.

6. Grease grill with fat trimmings.

7. Broil over medium coals until brown on both sides, turning and basting with marinade frequently.

8. Allow 30-35 minutes for well done, browned meat.

9. Yield: Four to Six servings.

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