Wednesday, 7 September 2011

Great Gammon

Gammon steak with chips and peas plus trimmings is delicious. But the ones you buy tend to go leathery and nasty when they are cooked, so today I share with you the secret of great Gammon (from my Mum).

Go to your local butcher and ask nicely if they will cut you a gammon steak twice the normal thickness. This will do two people, which makes sence if you think about it since it is twice the volume of meat as a standard steak, unless you are really hungry. If the butcher says no and looks at you oddly try a different one (I got these through my Mum from a butcher 200 miles away, but you should be able to find one closer).

It should be about this thick:

Cut the round steak into two pieces and trim off the rind (unless you want it). Grill, turning several times until cooked (these took about 35 minutes, remember they are thicker).

Serve with chips and trimmings and enjoy. I was too busy eating mine to take a photo but it was juicy and delicious.

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