Gammon Steaks with Colcannon and Redcurrant Sauce

I have a jar or redcurrant jelly winking at me in the fridge that I bought for something ages and ages ago. So I've been hunting around for recipes to use it up and came up with this gammon recipe. The sweetness of the sauce really cuts through the salty gammon and I love colcannon so this was perfect for me!

Gammon Steaks with Colcannon and Redcurrant Sauce (from Delicious Magazine)
(Serves 4)

500g floury potatoes, such as Maris Piper
50g butter
1 small onion, finely chopped
1/2 small green cabbage, shredded
50ml milk
4 smoked gammon steaks, cut into thick strips
200ml vegetable stock
2 tbsp redcurrant jelly
      
Cut the potatoes into even-size chunks and put into a large saucepan over a high heat. Bring to the boil, and cook for 15 mins, until the potatoes are tender. Remove from the heat, drain well and return to the pan. Mash until smooth, cover and set aside.

Meanwhile, melt 20g of the butter in a medium pan over a medium heat. Add the onion and cook, stirring, for 5 mins. Add the cabbage and a splash of water, cover and cook for 6-8 mins, until softened. Drain, add to the potatoes with another 20g butter and the milk, season and mix together. Set aside, covered, while you cook the gammon.

Heat the remaining butter in a large frying pan over a medium heat. When hot, add the gammon and cook for about 2 mins each side, until cooked through and golden. Remove from the pan.

Make the redcurrant sauce. Add the stock to the frying pan, stirring to scrape up any gammon juices. Stir in the redcurrant jelly until melted, then bubble vigorously for 3-4 mins to concentrate the flavour – it will be a thin sauce. Add the juices from the set aside gammon, then season.

Divide the colcannon among 4 plates. Top with gammon and drizzle with the sauce to serve.