Everything you love about the traditional dish - with a twist
31 January 2017 | Schwartz
Nothing says comfort like a beautifully cooked ham, but you might be surprised to learn it's easy to up the ante without much effort. We'll show you how to cook gammon steaks that really steal the show. Think sweet and sticky glazes, fruity flourishes and traditional trimmings with an all-new twist. Gammon steak is one of the most versatile types of meat available, making it perfect for trying out brand new tastes and cuisines. Here's our guide to cooking up perfect gammon steak recipes, complete with indulgent sauces and decadent sides.
Get your gammon ready to shine with a beautiful sweet and savoury glaze. Sticky ginger and honey-glazed gammon is just the ticket for the showstopping centrepiece, or mix it up with cinnamon and maple syrup for an exciting North American twist. If you prefer a more savoury taste, try our perfectly balanced Black and Red Peppercorns blend for pepper-glazed gammon.
Apricots bring a fresh spin to a classic in our fruity spiced gammon recipe. What's more, there's no need to worry about the spice ratio with our perfectly balanced Season-All. Aromatic cardamom brings out the flavour for cardamom glazed ham and blueberry lentils, while the fruity side adds a surprising dimension to the dish.
The wonderfully versatile gammon steak goes with a huge range of gravies and sauces, making it perfect for trying out a brand new recipe. Whip up gammon with parsley and mushroom sauce for a moreish creamy classic. Alternatively, keep the fruity theme going with gammon with orange sauce, rich with the distinctive woody aroma of cloves.
Ham goes perfectly with traditional accompaniments like peas and mash, but it's easy to mix it up with these vibrant sides. Turn the winter dish into a springtime feast with lemon, coriander and fennel risotto, a light and fresh addition for the heavier meat. If you prefer a more classic combination, a serving of hearty potatoes dauphinoise also makes a delicious alternative to roast potatoes.