This week I thought I would deal with an old classic, “Gammon Steak”, and perk it up a little bit with a lovely sweet and slightly tangy sauce – beats a slice of pineapple and a fried egg!
Preparation time: less than 30 mins
Cooking time: approx 20 mins
• 4 Gammon steaks, thawed, washed (to remove saltiness) and patted dry
• 2 tbsp Olive Oil
• 3 tbsp local honey
• 3 tbsp soy sauce
• 1 tsp five spice
• ½ finely diced red chilli (depending on heat and preference)
• 1 tsp orange zest
1. For the glaze – mix the honey, soy sauce, 5 spice, red chilli and orange zest in a bowl until they all come together.
2. Heat the oil in a pan.
3. Ensure the gammon is dry. Cut through the rind about 1cm into the edge of each steak. This will stop it curling up whilst cooking. Gently place the gammon into the pan, laying it away from you so you are not splashed with any oil or juices.
4. Allow the meat to brown slightly on the first side and apply the glaze to the top of the gammon. Turn the meat over and apply the glaze to the second side.
5. Remove from the heat when the second side is browned and re-apply glaze to both sides then pop the pan into a hot oven for 5 minutes to finish off (make sure your pan has an oven proof handle, if not transfer to an appropriate pan).
6. Remove from the oven and plate up. Any juices left in the pan should be added to the meat and any spare glaze could also be added.
Serve with a salad, creamy mash with wholegrain mustard or chips with seasoned tomato and mushrooms fried in butter, or stir fried vegetables. The choice is yours but please, no pineapple!