Gammon was this meat I hated, too salty and it reminds me of school dinner where it was always served with tinned pineapple, which I hate! Being forced to eat the whole thing or you couldn't leave the table and having to swallow down those last cold fatty lumps. But in the last few months it's taken on something of a renaissance for me and if cooked right it's really lovely. This was a triumph, obviously gammon, honey and mustard is a no brainer all go together really well producing a lovely succulent and flavourful piece of meat.
I served it with mash, steamed veg and garlic mayonnaise.
Gammon with Honey Mustard Sauce (adapted from Delia Online)
1 gammon steak weighing
1 tbsp runny honey
3 level tsp Dijon mustard
Preheat the grill.
To prevent the gammon from curling up while it's cooking, snip the fat at 1in intervals all round.
Combine the honey, mustard and a few twists of pepper in a bowl.
Melt the butter and pour it into the honey-mustard mixture, stirring to combine.
Brush one side of the gammon with the honey mustard mixture and lay it, sauce side up, on a grill pan and grill for 5 mins, turn the steak over and brush with the remaining sauce and grill for another 5 mins.