Gammon is not something you find very often in Australia so when some gammon steaks turned up in the box of meat I got courtesy of Abel & Cole I had to rack my brains to think of what to do with them. Luckily one of the good points about gammon steaks is that they keep for quite a while in the fridge and so I had a bit of time to come up with a recipe. Inspiration was at hand in an old issue of Olive magazine with a recipe for sticky Gammon steaks, however I think these are more spicy than sticky so I have changed the name. I have also adjusted the recipe a little, firstly to thicken up the sauce as it was a on the stingy side and secondly I substituted the five spice powder the recipe called for with all spice. The ingredients in both spice mixtures are fairly similar and all spice powder is much easier to lay your hands on.
This recipe is very quick and easy and the gammon steaks were succulent but quite salty (which I suppose is a feature of all gammon). Good for a fast week night dinner but I probably won’t be pulling this one out at a dinner party anytime soon.
2 gammon steaks
1 tsp allspice powder
1 red chilli finely chopped
1/2 orange zested and juiced
1 tsp honey
2 tsp soya sauce
1 tsp olive oil
1. Rub the gammon steaks with the allspice powder and heat the olive oil in a frypan at a high heat.
2. Add the steaks and cook for two minutes on each side or until starting to brown slightly at the edges.
3. Reduce the heat to a simmer and add the chilli, orange, honey and soya sauce. Simmer until the sauce is sticky and thickened.
4. Serve with rice and steamed Asian greens.
Gourmet Chick was invited to try the Abel & Cole meat free of charge.