Gammon steak

Find more recipes at fussfreeflavours.com

a plate of gammon, egg with runny yolk and chips with a caramelised pineapple ring served and ready to enjoy

No ratings yet

Pub classic gammon steak with pineapple and chips

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time45

Total Time50

Ingredients

4 gammon steaks - 1
4 eggs
4 slices pineapple - 2
400 g oven chips
4 tsp sugar - 3

Instructions

Heat oven to temperature in the instructions on the oven chips.
15 minutes before you start to cook the steaks pop the oven chips into the oven. Take the gammon steaks out of the fridge and allow them to come to room temperature.
4 gammon steaks, 400 g oven chips
Take the steaks out of the packet and pat dry with some kitchen paper.
If the steaks have a layer of rind and fat round one side, they will curl as you cook them. To stop this happening and to ensure even cooking either remove, snip though the rind and fat every 2 cm. The easiest way to do this is with a pair of kitchen scissors.
Drizzle a little oil into a heavy frying pan, set over a medium high heat and allow to heat up. Add the steak, if the pan is hot enough it should sizzle when you put it in.
Fry the steak for 3-4 minutes until it is starting to turn golden brown on the underside.
If some white liquid comes out of the gammon, pop it onto a plate, drain and wipe the pan, add a little more oil and carry on cooking.
As the first side cooks drain the pineapple rings, and sprinkle half a teaspoon of sugar over each one
4 slices pineapple, 4 tsp sugar
Flip the steaks over.
Add the pineapple to the pan, sugared side down.
Start frying the eggs in a separate pan.
4 eggs
Sprinkle a little more sugar onto the top side of the pineapple and flip it over half way through cooking the second side of the gammon.
Check seasoning and serve.

Notes

(1) The gammon can be smoked or unsmoked, according to your taste. I always buy meat from higher welfare producers; with pork, I only buy outdoor reared meat.

(2) Canned pineapple slices in juice are perfect here.

(3) Soft dark brown sugar can add extra flavour here, or you can use plain white granulated.

Hints and tips

If cooking more than one steak then use a large frying pan, or even two
Allow the gammon to come to room temperature before starting to cook.
To prevent curling when cooking you need to either remove any fat and/or rind along the edge of the gammon, or snip it every 2 cm or so.
Do not overcook or the steaks will rapidly dry out and become tough.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.