Gammon Steak with Roasted Baby Potatoes

Gammon Steak with Roasted Baby Potatoes

 

For that time when you need something quick and simple to prepare, this British favourite fits the bill. A gammon steak, topped with a soft poached egg, and roasted baby potatoes instead of fries, makes for a very enjoyable meal.

 

Gammon Steak with Roasted Baby Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 575g (1 lb 4 oz) baby potatoes (about 13)
  • 5 tbsp olive oil
  • 4 garlic cloves
  • salt and freshly ground black pepper
  • 4 gammon steaks
  • 4 eggs
  • 2 tbsp white wine vinegar


  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Wash the potatoes, cut into 1 inch pieces and place in a large bowl. Add 4 tablespoons of olive oil, garlic cloves, and seasoning. Toss together to coat the potatoes.

  4. Tip into a small roasting tin/pan and roast for 30 minutes until the potatoes are tender, turning a couple of times to make sure they brown evenly.

  5. Preheat the grill/broiler.

  6. Remove any rind from the gammon steaks, then brush with the remaining olive oil. Grill/broil for 3 minutes on each side until they are starting to brown and are crisping at the edges.

  7. While cooking the gammon, also cook the eggs. Pour some boiling water into a non-stick frying pan/skillet to a depth of 2.5–3.75cm (1–1½ inches). Gently heat the water so that it produces just a trace of tiny bubbles over the base of the pan. Next stir the white wine vinegar into the water, which will prevent the whites from spreading as they cook.

  8. Now, holding the cracked eggs as near as possible above the water, slip them gently into the water and cook for exactly 1 minute to let the eggs settle.

  9. Cook for a further 3 minutes, occasionally basting the top of the eggs with the water.

  10. Once the eggs are cooked, lift them out of the water with a flat slotted spoon, resting the spoon on a sheet of kitchen paper to absorb any water before slipping the egg off the spoon onto the top of a gammon steak.

  11. Serve with the roasted baby potatoes.

Updated: July 7, 2018

Hawaiian Gammon

Hawaiian Gammon

 

These gammon steaks are topped with pineapple and cheese, and served with home-made fries and tomato halves.

 

Hawaiian Gammon
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • For the gammon
  • 4 gammon steaks
  • 4 pineapple rings
  • 170g (6 oz) mature Cheddar cheese, grated (1½ cups)
  • 3 spring onions/green onions, finely sliced (optional)
  • salt and pepper
  • parsley sprigs to garnish

  • For the vegetables
  • 4 large tomatoes
  • 3 tbsp butter
  • salt and pepper

  • For the fries
  • 800g (1 lb 12oz) potatoes (5 medium)
  • 2 tbsp oil (not olive oil)
  • salt and pepper


  1. Method
  2. For the fries
  3. Adjust oven rack to lowest level. Preheat to 200°C/400°F/gas mark 6.

  4. Peel potatoes and slice into ½ inch thick rounds and then into ½ inch thick strips. Pat dry and place in a bowl.

  5. Drizzle with oil and sprinkle generously with salt and pepper. Stir until evenly coated.

  6. Spread out on a baking sheet, covered with baking paper, and bake for about 30 minutes, turning 2 or 3 times until browned and tender.

  7. For the vegetables
  8. Cut the tomatoes in half, put a knob of butter on each cut half, and season. Place on a small baking tray then put in the oven during the last 10 minutes of cooking time for the fries.

  9. For the gammon
  10. Meanwhile, trim any rind off the gammon steaks.

  11. If you have a double-oven or two single ovens, preheat the grill/broiler, preferably to medium but if you only have a low or high option, choose low. If you have a single oven and are using this for the fries, then the gammon can be cooked in a sauté pan on the hob.

  12. Either cook the gammon under the grill/broiler for 6–10 minutes turning halfway through, or in a lightly greased sauté pan, over a medium heat, for 6 minutes, again turning halfway through. The gammon should be slightly crispy.

  13. Place 1 pineapple ring on each gammon steak. Mix together the cheese, onion, if using, and seasoning. Top the pineapple with the mixture and place under the grill/broiler until the cheese starts to melt and brown slightly, about 5 minutes. (If you are using a single oven, place under the grill/broiler once the fries have finished cooking. Just keep them warm, covered.)

  14. To serve
  15. Serve the gammon with the tomatoes and fries alongside and garnish with a sprig of parsley.

Updated: June 25, 2017

Gammon Steak with a Clear Parsley Sauce

Gammon Steak with a Clear Parsley Sauce

 

A very quick recipe just right for summer. Gammon steaks are cooked in garlic and oil then covered in a really tasty clear parsley sauce.

 

Gammon Steak with a Clear Parsley Sauce
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • 4 tsp oil
  • 2 garlic cloves, crushed
  • 4 gammon steaks
  • 60ml/2 fl oz/4 tbsp white wine vinegar
  • 120ml/4 fl oz/8 tbsp water
  • ground black pepper
  • 4 tsp honey
  • 4 tbsp fresh parsley, roughly chopped

  • To serve
  • 228g/8 oz peas

  • Equipment
  • large heavy-based frying pan/skillet


  1. Method
  2. Put plates in a very low oven to warm.

  3. Remove any rind from the steaks.

  4. Heat 2 teaspoons of oil in the pan over a medium heat, then stir in the garlic. The steaks will need to be cooked two at a time. Lay the first two steaks in the pan and cook for 3 minutes each side. Remove and transfer to a warmed plate in the oven.

  5. Heat the remaining 2 teaspoons of oil in the pan and cook the remaining two steaks. Then transfer to a warmed plate in the oven.

  6. Meanwhile whisk the vinegar with the water, pepper and honey in a small bowl. Once the steaks are cooked, remove the pan from the heat and add the sauce along with most of the parsley. Stir for 1 minute. The heat of the pan will be enough to heat through the sauce.

  7. Pour the sauce over the steaks and sprinkle over the remaining parsley. Serve with the peas and other seasonal vegetables.