Gammon Steak
GAMMON HORSESHOES
Ingredients
Ingredients-Pork (87%), Water 10%, Salt 2.9%, Preservatives: Sodium Nitrite(E250)*0.015%, Potassium
Nitrate(E252)*0.015%.
Cooking Instructions
A 275g horseshoe gammon steak is about 6 to 7 minutes work, it's already cured, so you're just heating it through and getting colour, not slow-roasting like the big joint.
Here's the best way, plus two quick alternatives.
Pan-fried (my go-to)
This gives you the best crust and you can glaze it in the same pan.
De-salt if needed, soak 20 minutes in cold water, then pat bone dry with kitchen paper. Don't add any extra salt later.
Prep. Snip the rind/fat edge in 2-3 places so it doesn't curl. Brush lightly with oil, pepper only.
Heat. Medium-high pan, just smoking. No oil needed if you brushed the steak.
Cook. Lay it in. 4-5 minutes first side until golden. Flip, cook 3-4 minutes more.
Glaze (optional but good). Last minute add 1 tsp honey + 1 tsp wholegrain mustard + splash of water. Bubble and spoon over.
Check. It should be opaque right through, juices clear, and about 68-70°C in the thickest part. For a steak this size, colour plus firmness is enough.
Rest. 3 minutes on a warm plate. It will finish cooking.
Total time: 8-9 minutes.
Grill / under the grill
Preheat grill to high 5 minutes.
Place steak on foil-lined tray 5-6 cm from element.
5-6 minutes per side. Add a pineapple ring for the last 2 minutes if you like the classic pub style.
Rest 2-3 minutes.
Air fryer
180°C for 10-12 minutes total, flip at halfway.
Brush with glaze at 9 minutes if using.
How to tell it's done
Gammon changes from translucent pink to solid pale pink. Press it, it should feel firm with a little spring, not soft and raw. If you have a probe, pull at 68°C and rest to 70°C+. UK guidance is 70°C for 2 minutes for pork products.
Don't overcook it
Because it's cured, it goes tough and salty fast. A 275g horseshoe is usually about 1.8-2 cm thick, any more than 10-11 minutes total heat and it dries out. If yours looks extra thick, drop the heat to medium after the sear and give it an extra minute with a lid on.
Serve it like a proper British cafe
Fried egg on top, chips and peas
With pineapple and chips
STORE AT -18°c OR BELOW. DO NOT REFREEZE AFTER THAWING
Weight / Portions
MIN NET WEIGHT
10x275g
