Gammon Steaks

Full product description

Pub-classic flavour, weeknight speed. Our gammon steaks are neatly trimmed and ready to cook—searing to a caramelised edge with a juicy, tender middle. Pan, grill or air fry in minutes, then finish with a quick glaze or top with a fried egg. Brilliant with chips and peas, pineapple and chilli, or sliced through creamy pasta. Big flavour, minimal faff.

Why you’ll love it

• Ready in minutes—pan, grill or air fryer

• Even thickness for consistent cooking

• Take glazes beautifully (honey–mustard, maple, marmalade)

• Delicious hot from the pan or cold in sandwiches

Cut & cure details

• From cured pork leg (gammon), trimmed into single-serve steaks

• Smoked or unsmoked varies by batch—see label

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

Pan-fry (best colour):

1. Pat dry; light oil.

2. Hot pan 2–3 mins per side until browned and piping hot throughout.

3. Brush on glaze in the last 30–60 secs.

Grill:

• Medium-high 4–6 mins, turning once; glaze near the end.

Air fryer:

• 190°C 8–10 mins, turn halfway.

Internal temp guide: Aim for 68–70°C in the centre. Rest 2–3 mins.

Serving ideas

• Egg & chips with peas and lemon

• Pineapple & chilli glaze with slaw

• Creamy mustard pasta with sliced gammon and greens

• Salad bowls: cooled slices with new potatoes and pickles

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on purchase day; defrost in the fridge and cook within 24 hours

• Cook until piping hot throughout

FAQs

Do I need to soak them?
Modern cures rarely need it. For a milder salt, soak 15–30 mins, then pat dry.

Why do they curl?
Make a couple of shallow cuts in the fat edge so they stay flat.

Best quick glaze?
Honey–mustard, maple & pepper, or marmalade & ginger.

Smoked or unsmoked?
Varies by batch—check the label.