How to Cook Gammon Steaks

- Gammon steaks (typically 150–250g each, roughly ¾-inch to 1-inch thick)

- A knob of butter or a tablespoon of oil

- Black pepper

- Optional: a pineapple ring, a fried egg, or a simple mustard sauce to serve alongside

Gammon is usually cured and sometimes smoked, so it doesn't need much seasoning beyond a bit of pepper — the meat itself carries most of the flavor already.

1. Snip the fat edge in two or three places with kitchen scissors before cooking. This stops the steak from curling up in the pan as the fat contracts under heat.

2. Pat the steak dry with a paper towel, which helps it brown properly rather than steam in the pan.

3. Let it come to room temperature for about 15–20 minutes before cooking if it's been in the fridge, so it cooks more evenly.

1. Heat a heavy-based frying pan over medium-high heat and add a small amount of butter or oil.

2. Lay the steak in the pan once the fat is hot and shimmering.

3. Cook for 3–5 minutes per side, depending on thickness, until golden brown with good color on both sides.

4. Check for doneness by cutting into the thickest part — it should be opaque throughout with no pink, and the juices should run clear.

5. Rest for a couple of minutes before serving, which lets the juices redistribute rather than spilling out the moment you cut into it.

1. Preheat your grill/broiler to medium-high.

2. Place the steak on a rack or lined tray and position it a few inches from the heat source.

3. Cook for 4–6 minutes per side, watching closely since broiler heat varies and gammon can go from perfectly done to dry quickly under direct heat.

1. Preheat the oven to 190°C (375°F).

2. Place the steaks on a lined baking tray, brushing lightly with oil.

3. Bake for 15–20 minutes, flipping halfway through, until cooked through and lightly browned.

4. Finish under the broiler for a couple of minutes if you want more color and a slightly crisped edge.

- A fried egg on top is the traditional pub-style pairing, cooked in the same pan right after the gammon for extra flavor.

- A grilled or pan-fried pineapple ring, caramelized briefly in the same pan, complements the salty-sweet character of the meat.

- A simple parsley or mustard sauce, made from the pan drippings with a splash of cream or mustard, turns a simple steak into something that feels more finished.

- Gammon is cured, which means it's saltier than a plain pork chop — taste before adding extra salt, since it's easy to over-season.

- Don't score too deep when snipping the fat, since cutting into the meat itself (rather than just the fat edge) can let juices escape during cooking.

- If your gammon came with a rind (thick skin edge), you may want to trim it off before cooking, or score it if you're planning to render it crisp — check your specific cut, since packaged supermarket gammon steaks usually come rind-free already.

Because gammon steaks vary a fair bit in thickness, timing by the clock alone can lead to overcooking. Checking visually — firm to the touch, opaque throughout when cut, no pink remaining — is more reliable than sticking rigidly to a set number of minutes, especially the first few times you cook a particular thickness or brand.