Entree: United Kingdom – British Pub Classics – Gammon Steak (Thick cured and often smoked pork steak, typically simmered then pan-grilled and served with a sweet-savory glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

- 2 gammon steaks, approx. 10 oz (280 g) each
- Water to cover for simmering
- 1 tbsp (15 ml) cider vinegar or water (for simmer liquid, optional)
- 1 tbsp (15 ml) vegetable oil or sunflower oil
- 1 tbsp (14 g) unsalted butter
- 2 tbsp (40 g) clear honey or golden syrup (or use 2 tbsp (30 g) soft brown sugar)
- 1 tbsp (15 ml) English mustard or Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- 2 large eggs (for frying), about 2 x 2 oz (2 x 57 g)
- 1 cup (150 g) frozen peas, thawed
- 2 tbsp (30 ml) milk (for peas, optional)
- Freshly ground black pepper to taste
- Chopped fresh parsley, 1 tbsp (8 g), for garnish

Instructions

1. Place the gammon steaks in a saucepan and cover with cold water (add 1 tbsp (15 ml) cider vinegar if liked). Bring to a gentle simmer over medium heat and simmer for 8–12 minutes to remove excess salt and partially cook; timing depends on thickness. Do not boil vigorously.
2. Drain and pat the steaks dry with paper towels. Preheat a heavy skillet or griddle over medium-high heat and add the vegetable oil and butter.
3. In a small bowl mix the honey (or brown sugar), mustard, and Worcestershire sauce if using to make the glaze.
4. When the skillet is hot, sear the gammon steaks 2–3 minutes on the first side until caramelized, brush the top with half the glaze, flip and cook 2–3 minutes, brush the other side with remaining glaze. Cook until steaks are hot through and glaze is sticky and caramelized, about 1–2 minutes more per side as needed.
5. Meanwhile, in a separate small pan, melt 1 tsp (5 g) butter and fry the eggs to your liking (sunny-side up is traditional) and warm the peas with 1 tbsp (15 ml) butter and 2 tbsp (30 ml) milk, seasoning with pepper.
6. Transfer the gammon steaks to plates, top each with a fried egg if desired, spoon warmed peas alongside, sprinkle with chopped parsley and freshly ground black pepper, and serve immediately.