I've got a couple of pre - packed smoked gammon steaks from Asda. What's the best way to cook them without drying them out ?
Cooking gammon steaks ?
With gammon steaks the trick is not to overcook them. I brush with oil, add black pepper and then into a really hot, dry griddle pan for 3-4 minutes on one side then flip over for 2 minutes on the other pressing down with a spatula to keep contact with the pan.
Originally Posted by indianwells:
“With gammon steaks the trick is not to overcook them. I brush with oil, add black pepper and then into a really hot, dry griddle pan for 3-4 minutes on one side then flip over for 2 minutes on the other pressing down with a spatula to keep contact with the pan.”
“With gammon steaks the trick is not to overcook them. I brush with oil, add black pepper and then into a really hot, dry griddle pan for 3-4 minutes on one side then flip over for 2 minutes on the other pressing down with a spatula to keep contact with the pan.”
Dont forget to snip the rind with a pair of scissors to stop it curling up.
Originally Posted by gerr60:
“Dont forget to snip the rind with a pair of scissors to stop it curling up.”
“Dont forget to snip the rind with a pair of scissors to stop it curling up.”
^
It depends on how i'm feeling or what i'm cooking.
If I only had a grill then I would grill them.
I do have a combi oven grill though and if say i'm over cooking potatoes or garlic bread then I might just stick the gammon on the top shelf to grill at the same time.
Other wise it's pan/griddle fried.
If you want the best of both worlds then you can griddle it to get the nice char marks and then stick it under a hot grill to crisp the fat.
Grilled with crisper fat
https://picasaweb.google.com/lh/phot...eat=directlink
Griddled with nice char marks
https://picasaweb.google.com/lh/phot...eat=directlink
Originally Posted by degsyhufc:
“^
It depends on how i'm feeling or what i'm cooking.
If I only had a grill then I would grill them.
I do have a combi oven grill though and if say i'm over cooking potatoes or garlic bread then I might just stick the gammon on the top shelf to grill at the same time.
Other wise it's pan/griddle fried.
If you want the best of both worlds then you can griddle it to get the nice char marks and then stick it under a hot grill to crisp the fat.
Grilled with crisper fat
https://picasaweb.google.com/lh/phot...eat=directlink
Griddled with nice char markst
https://picasaweb.google.com/lh/phot...eat=directlink”
“^
It depends on how i'm feeling or what i'm cooking.
If I only had a grill then I would grill them.
I do have a combi oven grill though and if say i'm over cooking potatoes or garlic bread then I might just stick the gammon on the top shelf to grill at the same time.
Other wise it's pan/griddle fried.
If you want the best of both worlds then you can griddle it to get the nice char marks and then stick it under a hot grill to crisp the fat.
Grilled with crisper fat
https://picasaweb.google.com/lh/phot...eat=directlink
Griddled with nice char markst
https://picasaweb.google.com/lh/phot...eat=directlink”
Now they look tasty, and I don't normally like gammon
I like my gammon. Have it about twice a month.
I prepare it in different ways - sometime marinade it in soy & honey etc.
I cook it in different ways - pan fry, griddle, grill, oven roast etc.
I have it with different sides - simply with potatoes and garden peas. Sometimes with a pineapple or mango salsa. Sometimes with garlic mushrooms. Garlic goes well with mushroom, pineapple and pork flavour.
I use different steaks. Unsmoked, smoked, the fatter cuts, the thinner cuts, the more expensive steaks which are usually oak or applewood smoked.
I like variety
I prepare it in different ways - sometime marinade it in soy & honey etc.
I cook it in different ways - pan fry, griddle, grill, oven roast etc.
I have it with different sides - simply with potatoes and garden peas. Sometimes with a pineapple or mango salsa. Sometimes with garlic mushrooms. Garlic goes well with mushroom, pineapple and pork flavour.
I use different steaks. Unsmoked, smoked, the fatter cuts, the thinner cuts, the more expensive steaks which are usually oak or applewood smoked.
I like variety
