Gammon's still got it! We've revamped this classic cut of pork by adding a punchy honey and mustard rub and serving with buttery crushed potatoes and crisp beans. A simple dinner idea for two or, if you only need one serving, halve the ingredients.
- Preheat the grill to its highest setting. Put the potatoes in a large pan of water. Bring to the boil, then reduce the heat and simmer for 20 minutes, or until tender. Add the beans for the final 4 minutes of the cooking time.
- Meanwhile, prepare the gammon. Snip the fat around the steaks at 2.5cm (1in) intervals – this will prevent the steaks from curling up during cooking. In a small bowl, mix the mustard with the honey, then brush over the steaks. Grill for 6 minutes on each side, or until cooked through.
- Drain the potatoes and beans, then return to the pan. Using the back of a spoon, gently crush the potatoes. Add the butter, leave to melt a little, then toss to coat.
- Put a gammon steak on each plate and scatter over the chives. Add a dollop of piccalilli (if using) and serve with the buttery veg.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.