Recipes for Gammon?!
Answers: Does anyone have any recipes for gammon? I've always had it with pineapple, but fancy a change.
Try the following
Gammon Steaks with White Wine and Gherkin Sauce
4 large gammon steaks (7-8 oz/200-225 g each)
For the sauce:
15 fl oz (425 ml) dry white wine
8 small gherkins, drained and finely chopped
2 oz (50 g) butter
1 large onion, finely chopped
1 tablespoon plain flour
2 tablespoons chopped fresh parsley
1 teaspoon lemon juice
salt and freshly milled black pepper
First of all, pre-heat the grill to its highest setting and, while it’s warming up, make the sauce. In a small saucepan melt the butter and soften the onion in it over a medium heat for 5 minutes, then stir in the flour and gradually add the wine, a little at a time, stirring after each addition until you have a smooth sauce. Turn the heat down to a low setting and let the sauce simmer for 10 minutes while you’re cooking the gammon.
Remove the rind from the gammon steaks (the birds will love it chopped!), then snip the fat on the steaks with kitchen scissors at 1 inch (2.5 cm) intervals all round – this helps to keep it flat while it’s cooking. Now, grill the gammon steaks for 2-3 minutes on each side, depending on the thickness of them. Towards the end of the cooking time, stir the chopped gherkins, parsley and lemon juice into the sauce, then taste and season with pepper (but watch the salt because the gammon may be salty). Serve the gammon steaks with the sauce poured over
or Gammon pie
1 tbsp oil
1 gammon steak, diced
? parsnip, peeled and sliced
55g/2oz cranberries
? broccoli, cut into florets
salt and freshly ground black pepper
splash of cream
round of puff pastry
1 egg, beaten
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in a pan and sauté the gammon for 1-2 minutes. Add the parsnips to the pan and heat for 4-5 minutes, to soften.
3. Stir in the berries, broccoli florets and seasoning and add the cream.
Heat gently for 3-4 minutes.
4. Spoon the mixture into a cappuccino cup and top with the pastry round. Brush with the egg wash and bake in the oven for 12-15 minutes, or until golden.
5. Remove from the oven and serve.
or Corn and gammon chowder
For the chowder
1 tbsp butter
1 onion, finely chopped
55g/2oz gammon, cut into cubes
1 garlic clove
2 sweetcorn cobs, kernels removed from cob
570ml/1 pint hot vegetable stock
pinch ground turmeric
salt and freshly ground black pepper
To serve
small handful fresh parsley, chopped
1 tbsp double cream
2 slices bread, toasted
Method
1. Heat the butter in a saucepan and gently fry the onion until softened but not coloured.
2. Add the gammon pieces, increase the heat slightly and fry for 2-3 minutes. Add the garlic and cook for a further minute.
3. Add the sweetcorn kernels, stock and turmeric and season with salt and freshly ground black pepper. Simmer for 5-6 minutes, or until the sweetcorn is tender and the gammon is cooked through.
4. To serve, pour the chowder into bowls, sprinkle over the parsley and swirl in the cream. Serve with a slice of toast.
With egg or cold with peas pudding, if you can get that where you are.
go to www.bbc.co.uk/food/recipies.
you can use the search engine and it will bring you up lots of recipies.
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Honey Roast Gammon is lovely. Cover the joint in honey before roasting it.
I am a former chef from Canada and luckily know the UK terms for meats and other food products, I like to make a glaze of either muscavado sugar, mustard and abit of vinegar, or treacle even molasses.
I start heating the gammon/ham in a roast pan to get it hot, I would not heat it to fast, 150 d C or gas mark 3, do this for 30-45 minute, then like a chicken, I start basting the meat with the glaze, do this 3-4 times, I keep the lid or cover on until the last one to set the glaze.
I am also fond of a raisin sauce, 2 cups of raisins 1/2 cup of sugar (castor or brown and 2 cups of apple juice with 1/2 cup of water, brought to the boil and then thickened with a tablespoon of cornflour/cornstarch and 1/4 cup of water, thicken ed it can be served on the side, the suace can be one like this, pineapple or even sour cherries, I know of the ones in jars from Hungary are available in Tesco and ADSA or Sainsburys, it makes a nice sauce to for the meat, even a splash of sherry or port is a nice zing of flavour for it to.
have you tried wrapping it in shortcrust pastry and seving it with new potatoes and tinned tomatoes
There are some great recipes on this site.
http://www.recipezaar.com/recipes.php?q=...
Dear Sarah, the best gammon it is sliced over smashed potatoes w/lots of garlik & gravyiiiii....
I like gammon steak with pineapple, but also with melted cheese over it...you can omit the pineapple if you like.
Gammon in breadcrumbs with red pepper stir fry
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the gammon
1 gammon steak, sliced thinly
100g/3?oz flour
2 eggs, beaten
100g/3?oz breadcrumbs
2 tbsp olive oil
For the stir fry
1 tbsp oil
? red pepper, sliced
1 spring onion, finely chopped
1 garlic clove, thinly sliced
salt
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Dredge the gammon slices in the flour and then dip into the egg and then the breadcrumbs. Repeat the egg and breadcrumbs dipping process to ensure a full coating of breadcrumbs on the gammon slices.
3. Heat the oil in an ovenproof frying pan over a medium heat. Add the gammon slices and fry for three minutes on each side, until golden-brown.
4. Transfer to the oven to cook for a further five minutes, until the gammon slices are cooked through.
5. For the stir fry, heat the oil in a wok over a high heat. Once hot, add all of the stir fry ingredients and stir-fry for 3-4 minutes, or until the pepper is soft.
6. To serve, place the stir-fried pepper onto a dish and place the gammon slices on top.