Sunday, November 7, 2010

Gammon (Ham) Steaks with Whiskey Sauce (goes nice with the colcannon recipe on this page as well)

The word gammon goes back a long way, at least to the fourteenth century. It may have come into English from French, as the word jambon starts being used for ham in the middle-French dialects around the same time. Once gammon meant any rear haunch of a pig, or specifically the ham: later it came to mean some of the side cuts as well, though only as long as they were still attached to the pig's haunch while the meat was being cured. Today it simply means ham, and "gammon steak" is ham steak

• 4 x Ham steaks
• 2 T Finely chopped onion
• 1 T Brown sugar
• 1 T Whiskey
• 1 oz Flour
• 1 oz Butter
• 3/4 c Water or stock
• 1 x Salt or pepper to taste


Brush steaks with melted butter. Remove fat. Grill for 7-8 minutes each side.

Saute onions in remainder of butter until cooked. Remove from heat and stir in flour gradually. Add stock. Return to heat. Add sugar and bring to the boil. Simmer gently for about 2 minutes to cook flour. If sauce is too thick, add more water.
Add whiskey and season to taste. Place gammon steaks on a warmed serving platter and pour on sauce.


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