Sticky Shiraz Glazed Gammon Steaks

There’s something wonderfully nostalgic about a good gammon (cured and uncooked ham) steak. Quick to cook, full of flavour and perfect when you want dinner sorted without fuss. We prefer Pacdon Park Pork  unsmoked gammon using free range pork leg 

This sticky glaze made with Grampians Shiraz Vinegar adds a rich, sweet sharpness that cuts through the saltiness of the gammon and gives you that glossy, caramelised finish. It’s simple, but it tastes like you’ve made an effort.

Perfect for a midweek dinner… or when you’ve got guests and need a sure thing.

Ingredients

Serves 2

• 2 thick cut gammon steaks

• 1 tablespoon Grampians Shiraz Vinegar

• 1 tablespoon honey or brown sugar

• 1 teaspoon Dijon mustard

• Freshly cracked black pepper

Optional

• A small knob of butter for extra gloss

Method

1. Pat the gammon dry.
   This helps it caramelise properly instead of steaming.

2. Mix the glaze.
   Stir together the Shiraz vinegar, honey and Dijon mustard.

3. Heat the pan.
   Place a heavy based frying pan over medium high heat. You don’t need oil, the gammon has enough fat.

4. Cook the gammon.
   Add the gammon steaks and cook for 2 to 3 minutes each side until golden and slightly caramelised.

5. Glaze and finish.
   Lower the heat slightly. Brush the glaze over the gammon and let it bubble for about a minute, turning once so both sides get sticky and glossy.
   If using butter, swirl it through the pan at the end for a beautiful shine.

6. Rest briefly.
   Let the gammon sit for a couple of minutes before serving so the glaze settles.

Serving Ideas

• Alongside a crisp apple and cabbage slaw

• Sliced and served on a warm sourdough roll

• With buttery mashed potatoes and steamed greens

• Top with parsley or even better coriander