Oak Smoked Gammon Steaks
A tasty meal to feed the family in a flash, we love creating the classic 'ham, egg and chips'. Read more
Why we love this
Our Saddleback gammon steaks are traditionally brine-cured and air dried to create a wonderful flavour and sublime texture.
For our oak smoked Saddleback gammon steaks, we prefer a light fragrant smoke over oak chips, not too strong so that it enhances rather than disguises the stunning flavour of our Saddleback bacon.
A tasty meal to feed the family in a flash, we love creating the classic 'ham, egg and chips'.
Each gammon steak weighs approx 125g.
Pork, Brining Process - Salt, Demerara Sugar (Sugar Cane Molasses, Sugar)
Fully defrost the gammon steak before cooking. To do this pop the steak (still in its packaging) into a bowl of cool water and leave to thaw for around 5-10 minutes.
Take a cast iron pan and place on a medium/high heat. Using a set of tongs, hold the steak upright and press the fat into the pan to crisp.
Once the fat has crisped lay the flesh down in the pan and cook on one side for 2 minutes. Turn onto the other side and cook for another 2 minutes.
Remove the steak from the heat and leave to rest for 5 minutes before serving.