I was in my local butchers buying my flat chicken (well, that’s how my friend Julia described a whole chicken which had every bone removed by the butcher, which you slap on the barbie and which can be easily be carved straight through in thick slices) when I spotted some gammon steaks on the counter. But what to do with them? It is a meat that I rarely buy. Didn’t fancy pineapple or an egg as an accompaniment. After a trawl through my recipe books, I plumped for this Delia Smith recipe. It was quick and tasty – the perfect thing for a midweek supper when you have very little time (or inclination) to be stuck in the kitchen. The saltiness of the gammon really complements the honey. Excellent served with speedy stir-fried cabbage.
Apologies for lack of photo of finished dish but, in all honesty, I forgot to take one. It definitely looked more appetising than these raw steaks!
GAMMON STEAKS WITH HONEY AND MUSTARD SAUCE
Ingredients serves 1
1 gammon steak weighing 6-8 oz (175-225 g)
1 tablespoon runny honey
2 level teaspoons Dijon mustard
1 level teaspoon English mustard
½ oz (10g) butter
freshly milled black pepper
How to prepare
To prevent the gammon from curling up while it’s cooking, just snip the fat at about 1 inch (2.5 cm) intervals all round.
Combine all the ingredients for the sauce – the honey, mustard and a few twists of pepper – in a bowl. Now put a small roasting tin (or gratin dish) containing the butter under the grill and heat the butter until it starts to sizzle.
Then remove the dish from the heat and pour in the honey-mustard mixture, stirring to combine it with the butter. Next take the gammon slice and drag it through the mixture and lay it – sauced side up – in the tin or dish and grill about 6 inches (15 cm) from the heat for 5 minutes on each side.
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