The pork shoulder that is not boned is cut into pieces that are cleaned a little less than a schnitzel. The leg is sawn off in the right place. The slab is also a bit thicker. They are sometimes cut with a thick edge of bacon and the rind (skin) also remains on it. The bacon makes the ham steak less dry and the leg gives a very specific taste. You can bake them excellently in the frying pan, but also on the barbecue or in the snert.