Gammon recipes required please

From the Americas, a question -- what's a gammon steak? (The rest of your meal sounds very yummy!)

This sounded good, and step number 5 should answer Wy's question.

Gammon in Whiskey Sauce

INGREDIENTS:
4 x 1-1/2 cm thick gammon steaks
15 g butter
1 large onion, thinly sliced
15 g butter (extra)
2 green apples, peeled, cored and cut into 5 mm slices
1 tablespoon brown sugar
2 tablespoons Irish whiskey
1 tablespoon plain flour
3/4 cup chicken stock
ground pepper
2 tablespoons cream

1. Trim gammon steaks and snip edges to prevent curling during cooking. Heat butter until foaming, then quickly cook steaks on both sides until brown, remove and keep warm. Add onions to pan, cook until golden, remove and keep warm.

2. Heat extra butter in pan, add apple slices and cook until tender, remove and keep warm. Sprinkle sugar over juices in pan and cook until sugar dissolves. Add whiskey and swirl it with pan juices.

3. Blend in flour, cook 1 minute, add chicken stock and stir until mixture is smooth. Cook until sauce boils and thickens, season with pepper. Add cream just prior to serving.

4. Arrange gammon steaks on a serving plate, pour sauce over the meat. Arrange fried onions and apple slices on top. Serve with mashed potatoes and cabbage.

5. Hint: Ham and bacon are widely used throughout Ireland. Only the leg cuts are called ham. All other cuts are called bacon. Gammon is a thick slice of ham steak.

From 'Ready, Steady Cook':

Gammon 'Olives' with Beans and Red Wine Sauce

Ingredients

For the olives:
225g/8oz gammon steak, trimmed
2 tbsp olive oil
¼ white onion, peeled and finely chopped
150g/5oz fresh white breadcrumbs
2 tbsp flat-leaf parsley, chopped
1 medium egg
salt and freshly ground black pepper
For the beans:
110g/4oz green beans, trimmed
For the sauce:
1 tbsp olive oil
¼ white onion, peeled and finely chopped
100ml/3½fl oz red wine

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. In a small ovenproof sauté pan heat 1 tbsp of oil.
2. sauté the onion for 1 minute to soften.
3. In a food processor blend together the onions, breadcrumbs, parsley, egg and seasoning.
4. Using a meat mallet flatten out the steak.
5. Line the stuffing mixture across the width of the middle of the gammon.
6. Roll the gammon to enclose the stuffing. Secure with a cocktail stick if necessary.
7. Heat the remaining oil in a sauté pan.
8. Fry the gammon, seal side down for 1 minute.
9. Turn and cook for a further 3 minutes to brown.
10. Transfer the pan to the oven and bake for 8-10 minutes.
11. Meanwhile, to make the sauce, heat the oil in a small saucepan.
12. Cook the onion for 1 minute to soften.
13. Add the wine and simmer for 3-4 minutes to reduce and thicken. Season.
14. Blanch the beans in a medium pan of boiling salted water for 3-4 minutes. Drain.
15. Remove the gammon from the oven and allow to rest for 1-2 minutes.
16. Slice the gammon olive on diagonal slices, serve with the beans and red wine sauce.

Sounds good! Would cured ham work, or are these fresh ham?

I think that gammon steaks can be both fresh and cured, depending on where you come from.

Cant help you with that one Wy we only have them fresh.

Both those sound good Cav I shall give them both a try. Ta

What are gammon steaks?
For those who are unaware Gammon is from an Old Northern French word "Gambe" for hind- leg of the pig or ham. However, if one wants a whole ham then a ham is ordered, if one wants part of the ham (usually boned and rolled or cut into steaks) that portion of the ham is usually called Gammon. Hams and gammon are cured using the over 300 year old "Wiltshire Cure" method.

Re: What are gammon steaks?


BBB where the heck do you come up with this info?

Anyhoo my missus has just returned from a visit to Leeds market, the place where yonks ago penniless russian immigrant Simon Marx used to sell handkerchiefs out of a suitcase, he went on to become the "MARKS" in "MARKS and SPENCER" and she brought back a 1 inch thick gammon steak, Oh boy am I gonna enjoy this baby or what?

kev
kev, you can find almost anything on Google. I found a large number of pages of gammon recipes. Just search for "gammon recipes."

BBB

Good info -- I learn so much stuff hanging around here! I get what my market calls "pork steaks" -- they have a t-bonish sort of bone in them and I love them. I just cook them in a frying pan until the outside is brown and the inside is cooked...

Cav, what is Wy describing here whatever it is I have to try it. T bonish?

I like pork steaks too. They're fairly fatty though, so I only use them once in a while. I think they are from the pork shoulder. I braised a shoulder blade cut (not in steak form) in a stovetop porchetta recipe... boy was that good. (The recipe is here somewhere on a2k, I think I'll add it here in a minute.)

This is not the same as gammon though.

Ah, here it is - Porchetta alla Perugina