Zingy Gammon Steaks



I first tried this ready made from a well-known supermarket and decided to try making my own. The fruity, fiery salsa, made from tropical fruits and ginger, compliments the gammon wonderfully. It’s so easy and convenient to make and twice as delicious as the supermarket variety. I usually serve it simply, with some firm, earthy new potatoes and a lightly dressed side salad. This recipe uses whole cans of fruit and if you have any sauce left over, you can freeze it until the next time .





Ingredients

1 premium, dry cured unsmoked gammon steak per person

1 can of pineapple chunks or rings in juice

1 can of mango fruit in syrup

Chopped fresh ginger root (around 1 inch cube per 4 steaks, more if you can take the heat)

1 birds eye chilli, very finely chopped


For the sauce

Drain the pineapple and mango. Chop the fruit coarsely and place in a saucepan with the ginger and chilli. Add 2 tbsp each of the remaining pineapple juice and mango syrup left from draining. Place the saucepan on a very, very low heat for around 10 minutes to allow the flavours to mingle. After 10 minutes, crank up the heat and allow the sauce to reduce and condense by around a third.


For the Gammon

Place the gammon steaks into an ovenproof dish and cook on a medium heat in the oven for 15 minutes. After 15 minutes, retrieve the steaks from the oven, pour the sauce over the steaks and return to the oven for another 10 to 15 minutes. You can either serve the gammon steaks whole or sliced diagonally and drizzled with the juices and salsa remaining in the cooking dish.

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