How To Cook Gammon

I’m going to show you how to cook a gammon steak. It’s really simple. The golden rule is a nice hot pan . I always use a non stick pan so I can walk away and know my meat’s not going to stick. There’s quite a lot of fat on gammon so I want to break off some of that fat to be released from my meat. This stops it from curling, so we’re just going to score the skin. Remember that gammon is very salty, so we’re not adding any salt at all, this is very important as gammon is very salty any way. I would say just cook it in oil, if you cook it in butter then make sure it’s an unsalted butter. So just put your olive oil in a nice hot pan, remember when you’re cooking with pork it has to be well cooked. We’re not looking for a medium rare, it has to be well cooked and we need to kill the bacteria; this is very important for Chicken and for Pork. Now what I’m looking to do is caramelise the meat, I want to get some colour on it. Don’t move it around in the pan. You don’t want to overcook the meat; you don’t want it dry, it’s important to let the meat cook evenly in a hot pan so it will retain all the juices. If you want to do it in the grill, oil it, pepper it and then put it in the grill to get some nice colour on it, remember to score it as this stops it from curling up. Once you see some colour on the meat it’s time to turn it over. I’m using olive oil but you could use sunflower seed oil, you could use a rapeseed oil. It’s very fashionable right now to use a rapeseed oil; it contains 3, 6 and 9 omega 3’s which is really good. This is a 4 to 5 ounce gammon steak and I want to be cooking it for no more than ten minutes. I’ve not put too much oil, or seasoned it with any salt. When it’s done I’ll take it out and let it rest on my board for about 30 seconds, then cut it and serve it.