Gammon with Parsley & Sauté Potatoes

A fabulously easy, and fabulously tasty recipe from Nigella. I don’t know what it is about gammon steaks but I have always loved them - they’re one of those things that if I see them on a pub menu I always have to consider them. Along with ham, egg & chips (although gammon will always win if they’re both present) and steak & kidney pudding.

Sauté potatoes and a mound of peas are, to my mind, the perfect accompaniment to go with gammon steaks, no matter how cooked. I parboil some potatoes, skin-on, slice them up then sauté until bronzed in my big sauté pan with a sprinkle of salt (I’m convinced it helps them crisp up). No more than a small sprinkle though - the gammon will probably be salty enough.

This, I believe, is taken from Nigella Express but that is a book I don’t have so I must have got it from the website.


Gammon with Parsley & Sauté Potatoes
serves 2

2 tsp garlic infused olive oil
2 gammon steaks
2 tbsp white wine vinegar
4 tbsp water
freshly-ground black pepper
2 tsp honey
4 tbsp chopped fresh parsley

Heat the oil in a large, heavy-based frying pan and, when hot, add the gammon steaks.

Take the pan off the heat. Whisk the vinegar with the water, pepper and honey and quickly throw into the (still hot) pan along with most of the parsley, scraping up any bits and swirling around.

Pour over the gammon steaks and serve with the saute potatoes and peas and the rest of the parsley sprinkled over.