Gammon Steaks

Dry cured gammon steak from outdoor bred and reared organic pork.

Flavoursome, without being too salty, these thick steaks are a simple supper favourite, perfect to pair with free-range eggs and thick-cut homemade chips!

Good To Know

Ingredients & Nutritional's

95% outdoor bred and reared organic pork. Dry Cure (*Salt, Sugar, Preservatives (E250 (0.60%), *(E252 (0.40%))* produced to organic standards.
 For allergens, including cereals containing Gluten, please see ingredients in bold
Please note this produced in a factory that handles Gluten

Nutritionals per 100g: Energy 202Kcal/ 843kJ | Fat 12.1g of which saturates 4.4g | Carbohydrate 0.3g of which sugars 0.3g | Fibre 0.1g | Protein 22.9g | Salt 2.75g

How To Store

Our Gammon Steaks are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 14+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoors bred and reared, and they spend their whole lives outside the way they should. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints so that, we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished,, cooked with carefully selected cures and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend:  

Pan-Fried Honey-Mustard Glazed Gammon Steaks

Ingredients (per number of steaks):

• 1 Gammon Steak (200-250g each):

  • 1 tsp olive oil
  • 1 tbsp honey
  • 1 tbsp Dijon mustard (or wholegrain mustard)
  • 1/2 tbsp apple cider vinegar (or lemon juice)
  • 1/2 clove garlic (minced)
  • Black pepper to taste
  • Lemon wedge (for serving)
  • Fresh parsley (chopped for garnish)

Instructions:

1. Prepare the Gammon Steaks:

• Pat dry: Pat the gammon steaks dry with paper towels to remove excess moisture. This will help the steaks sear better and absorb the glaze.
• Trim the fat (optional): If your steaks have a thick layer of fat, you can trim it slightly, though leaving some fat will add flavor when frying.

2. Make the Honey-Mustard Glaze:

• Mix the glaze: In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, and black pepper until smooth.

3. Pan-Fry the Gammon Steaks:

• Heat the pan: Heat the olive oil in a large frying pan over medium heat.
• Sear the steaks: Once the oil is hot, add the gammon steaks. Cook for 3-4 minutes on each side. The steaks should be golden brown and caramelized. The internal temperature should reach 145°F (63°C).

4. Glaze the Steaks:

• Add the glaze: During the last minute of cooking, pour the honey-mustard glaze into the pan, allowing it to bubble and thicken. Flip the steaks to coat both sides in the sticky glaze. The glaze should caramelize slightly, giving a beautiful golden finish.

5. Rest and Serve:

• Rest the steaks: Remove the gammon steaks from the pan and let them rest for a couple of minutes.
• Garnish: Sprinkle with freshly chopped parsley and serve with lemon wedges for a fresh burst of flavor.

6. Enjoy: This pan-fried gammon steak recipe is a quick, flavorful option that’s easy to make. The honey-mustard glaze gives a perfect balance of sweet and savoury, creating a delicious, caramelized finish.