gammon steaks with parsley sauce

i have finally got round to defrosting some gammon from the wellhungmeat company. we ordered one of their mixed meat boxes in june and have been working our way through it ever since. there’s not a lot left, except some diced veal and a shoulder of lamb i’m saving for a rainy weekend. of which we are having many.

i think i have cooked some of their meat on here before – the feather steak didn’t quite make it (i recall the meat being tasty so it must have been the recipe that didn’t impress) but i think the pork steaks and chops from the last few weeks were theirs.

i’m totally sold on gammon after last night. i didn’t think i’d like it – my previous experience was of oversalty and overly pink slabs of pig served with sweet things like pineapple. i’ve said it before and i’ll say it again – pineapple in savoury food is criminal.

this was extremely tasty – nice piggy texture and a good bit of fat to keep it moist. salty, yes but not overly so, and perfectly balanced by the sweetness of the honey and the sharpness of the vinegar.

GAMMON STEAKS WITH PARSLEY SAUCE
for two

2 gammon steaks
3 cloves of garlic
olive oil
2 tbs white wine vinegar
2 tsp honey
2 heaped tbs finely chopped parsley

heat a generous glug of olive oil in a heavy frying pan and fry the whole garlic gloves until golden brown. don’t burn them so keep the heat relatively low. the idea is to get some garlic flavoured oil.

when they’re done, discard the cloves and fry the gammon steaks for around 3 minutes on each side.

while they are cooking, mix the vinegar with 2tbs of water and the honey. when the gammon steaks are cooked, remove them from the pan and keep warm. add the vinegar mixture together with the chopped parsley into the hot oil. switch the heat off and stir and scrape until it’s all mixed with the fat in the pan and you have a sauce of sorts. taste – it will taste very sharp but trust me, it does work. spoon over the meat and season with a bit of black pepper.