Ingredients
- 2 raw gammon steaks, about 4 ounces (115g) each
- Vegetable oil, as needed for a light coating
Optional Ingredients
- Salt and black pepper, to taste
- 2 fried eggs, to serve
- 2 pineapple rings, to serve, drained if canned
- Parsley, to garnish
Equipment
- Griddle pan or skillet (frying pan)
- Instant-read meat thermometer
- Kitchen shears
- Silicone-tipped tongs
Method
- Check that your steaks are raw gammon and read their package cooking instructions. If using fully cooked American ham steaks, follow their warming instructions instead of this raw-gammon method.
- Snip through the rind and fatty edge at intervals to help the steaks lie flat. Lightly coat the meat with vegetable oil.
- Preheat a griddle pan or skillet over medium heat, following the pan manufacturer’s directions.
- Add the steaks in a single layer and cook for about 5 minutes per side, flipping with tongs.
- Insert a clean meat thermometer sideways into the thickest part. For raw British gammon, follow the package instructions and cook to 167°F (75°C) for 30 seconds or 158°F (70°C) for 2 minutes.
- After cooking and any required rest, taste the gammon and add salt and/or black pepper to taste. Garnish with optional parsley and serve with optional fried eggs or pineapple rings.
Don’t overheat an empty nonstick pan, as this can damage its coating and release fumes.
Follow any different package timing and reduce the heat if the outside browns too quickly.
For US ham labeled “cook before eating,” reach at least 145°F (63°C) and rest for 3 minutes, following any more specific package instructions.
Notes
- Cooking time can vary, depending on thickness and type of gammon used.
- Refrigerate cooked leftovers within 2 hours and eat within 48 hours, or freeze.