Description
A perfectly cooked gammon steak arrives on the plate glistening with its own salty-sweet sheen, the edges caramelized to a gorgeous bronze. As your knife meets the surface, there’s the slightest resistance before it slices cleanly through the tender, rosy meat—juicy, springy, and bursting with that irresistible cured richness.
The aroma is intoxicating: a blend of smoky pork sweetness and the warm, almost buttery scent of caramelized fat. Each bite is a symphony of flavour—deep, savoury gammon with a delicate saltiness balanced by the subtle sweetness of its cure. The seared edges offer a gentle crispness that gives way to succulent meat within, releasing juices that coat your tongue with silky, savoury warmth.
Paired with a golden fried egg, a ring of pineapple lightly charred, or a spoonful of mustard, the gammon steak becomes even more indulgent—sweet, salty, smoky, and satisfying. It’s the kind of hearty, comforting dish that feels both nostalgic and luxurious, the perfect intersection of simple ingredients and big, bold flavour.
Cooking Instructions
Ingredients (for 1–2 steaks)
1 thick-cut gammon steak (~250–300g)
1 tbsp olive oil or butter
1–2 tsp brown sugar (optional, for glaze)
1–2 tbsp honey or maple syrup
½ tsp mustard (Dijon or English)
1–2 tbsp apple cider, cider vinegar, or orange juice
Black pepper to taste
Optional: Pineapple rings, fried egg, or mustard sauce for serving
Step 1: Bring to Room Temperature
Take the gammon steak out of the fridge 20–30 minutes before cooking. This ensures it cooks evenly.
Step 2: Pan-Seared Caramelized Glaze
Heat a heavy skillet or non-stick pan over medium heat.
Add olive oil or butter.
Pat the gammon dry with kitchen paper, then sear the steak for 3–4 minutes on each side until golden brown.
In the last 2 minutes, mix brown sugar + honey/maple syrup + mustard + apple juice. Spoon it over the steak to glaze it.
Tip: If you like it sticky-sweet, reduce the glaze slightly in a small pan first—it’ll coat the gammon beautifully.
Step 3: Optional Oven Finish
Preheat the oven to 180°C (350°F).
After pan-searing, place the steak in an oven-safe dish and bake for 5–10 minutes for a thicker cut, glazing halfway through.
This ensures the steak is cooked through but still juicy.
Step 4: Serve Like a Winner
Top with caramelized pineapple rings or a fried egg for that classic “pub-style perfection.”
Serve with creamy mashed potatoes, roasted vegetables, or a simple salad.
✅ Chef’s Notes for Award-Winning Flavour
Brining: If you have time, soak in water + a little brown sugar for 1–2 hours to remove excess saltiness.
Don’t overcook: Gammon is best moist inside. Aim for a slight pink centre unless it’s smoked heavily.
Glaze variations: Try mustard + honey, maple + Dijon, or brown sugar + whisky for a flavour punch.
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
