Sticky Gammon Steaks with Colcannon

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(3 votes)

Gammon steaks simmer in a mixture of chicken stock and honey until cooked and sticky, then served with with traditional colcanon.

Per serving:
596kcals, 35.4g fat (16.8g saturated), 38.8g carbs, 12g sugars, 31g protein, 6g fibre, 2.01g sodium

Prep:
Cook:
15 minutes
25 minutes
Difficulty: Easy
Serves: 4
Ingredients
60ml orange juice
1 tbsp Worcestershire sauce
2 tbsp honey
2 tsp Dijon mustard
4 gammon steaks
For the colcannon:
600g floury potatoes, peeled and quartered
60g butter
50g rashers, finely chopped
½ a small head of Savoy cabbage, finely shredded
40ml milk

directions

1. Add the potatoes to a pot of salted water. Bring to the boil, then simmer for 15-20 minutes until tender.
2. Meanwhile, heat a knob of butter in a frying pan over a medium-high heat and cook the bacon and cabbage for 5-7 minutes until the bacon is cooked through and the cabbage is tender.
3. Drain the potatoes and leave them to steam dry for a minute or two. Mash them with the butter, milk, bacon and cabbage.
4. Whisk the orange juice, Worcestershire sauce, honey and mustard in a small saucepan. Bring to a simmer for three minutes until sticky.
5. Preheat the grill to a medium-high heat and add the gammon steaks to a wire rack set over a baking tray. Grill the steaks for 5-6 minutes on each side, brushing frequently with the glaze.
6. Serve the steaks hot with the colcannon.