Gammon Steak Recipes UK: A Mustard-Apple Pan Sauce

Gammon steaks are slices of cured pork that are popular in UK home cooking, often served with potatoes and vegetables. This version sears them in a frying pan and pairs their savoury, salty flavour with a quick mustard-apple sauce for an easy supper.

Ingredients

2 gammon steaks, about 6 oz (170 g) each and roughly ¾ inch (2 cm) thick
1 teaspoon (5 ml) neutral oil, such as rapeseed or sunflower oil
1 small eating apple, about 5 oz (150 g), cored and cut into thin wedges
½ small red onion, about 2 oz (60 g), thinly sliced
⅓ cup (80 ml) unsweetened apple juice
1 teaspoon (5 ml) Dijon mustard
1 teaspoon (5 ml) wholegrain mustard
1 teaspoon (7 g) honey
1 teaspoon (5 ml) cider vinegar
1 tablespoon (14 g) unsalted butter
2 tablespoons (8 g) chopped fresh parsley
⅛ teaspoon (0.3 g) freshly ground black pepper, or to taste

Instructions

Set out the ingredients and slice the apple and onion; allow about 12 minutes for this preparation. Check the gammon packet for any cooking guidance, since steak thickness and curing levels vary. Pat the steaks dry with paper towels so they brown rather than steam. Do not rinse raw meat, and wash your hands and any board or knife that has touched it.
Heat a large frying pan over medium-high heat for about 1 minute, then add the oil and swirl it across the base. If the steaks have a rind, snip it at roughly 1-inch (2.5 cm) intervals with clean kitchen scissors; this helps limit curling as the fat heats. Do not cut deeply into the meat. Lay the steaks in the pan without overlapping them. If your pan is too small, cook them one at a time and keep the first warm on a clean plate.
Cook the steaks for about 4–5 minutes on the first side, then turn and cook for another 4–5 minutes. Adjust the heat if the edges darken too quickly; a steady sizzle is better than smoking oil. The exact time depends on thickness and the pan, so check the centre of the thickest steak with a food thermometer rather than relying only on colour. USDA FSIS gives a safe minimum internal temperature for whole cuts of pork of 145°F (63°C), followed by a 3-minute rest; check that temperature with the thermometer and allow the rest before serving.
Transfer the cooked steaks to a clean, warm plate and leave them to rest for at least 3 minutes. Keep them loosely covered with foil if the room is cool, but do not wrap them tightly, which can soften the browned surface. A little juice on the plate is normal; it can be spooned over the meat at serving.
While the steaks rest, reduce the pan heat to medium. Add the onion and apple wedges and cook for 2 minutes, stirring and scraping up the browned bits. Add the apple juice, both mustards, honey and cider vinegar. Simmer for 2–3 minutes, turning the apple once, until the onion softens and the liquid looks lightly glossy. If the pan becomes dry before the apple is tender, add the measured tablespoon of water.
Take the pan off the heat and stir in the butter until it melts into the sauce. Add the parsley and black pepper, taste, and adjust the balance with a few drops more vinegar if it is very sweet. Gammon is cured and can be salty already, so taste before adding any salt; usually none is needed.
Set one steak on each plate and spoon the apple, onion and sauce over or alongside it. Serve promptly while the meat is hot. The sauce is deliberately quick and lightly sweet-sour, not a thick gravy; if you prefer more sauce, add a splash of apple juice and warm it briefly in the pan.

Tips

Check the packet before seasoning. Gammon is cured, and some steaks are saltier than others. Avoid adding salt to the pan and taste the finished sauce before deciding whether it needs any. If the meat is labelled as needing soaking or special preparation, follow the pack directions.
Use the thermometer in the thickest part. Insert it from the side if the steaks are thin, taking care not to touch the pan. Thickness, starting temperature and hob strength all affect timing, so the suggested minutes are a guide rather than a substitute for the safe temperature.
Prevent curling and sticking. Snipping the rind at intervals helps, while a properly heated pan and a light coating of oil encourage browning. Leave the steak undisturbed until it releases fairly easily; repeatedly moving it can tear the surface.
Make a simple swap if needed. Use unsweetened pear juice instead of apple juice for a gentler fruit flavour, or use 1 teaspoon (5 ml) lemon juice in place of cider vinegar for a brighter finish. If you only have one mustard, use 2 teaspoons (10 ml) of it; Dijon makes the sauce smoother, while wholegrain gives it a more textured, pungent bite.

Serving Suggestions

For a classic UK-style plate, serve each gammon steak with buttery mashed potatoes, boiled new potatoes or chips, plus peas, broccoli, cabbage or green beans. The apple-mustard sauce is especially good with plain potatoes because they soak up its juices. For a lighter supper, choose a generous portion of steamed greens and a crisp salad with a sharp vinaigrette to balance the richness of the pork.

To make the meal feel more substantial, add a fried or poached egg, but cook eggs until the whites and yolks are firm if serving them whole. A slice of crusty bread is handy for the sauce, and roasted carrots or parsnips work well when you want a sweeter, oven-cooked side. If serving several people, put extra sauce in a small jug rather than covering every steak in advance; that keeps the browned edges more distinct.

Variations

Pineapple and mustard: Replace the apple with 2 pineapple rings, about 4 oz (115 g), cut into small pieces. Brown them briefly after the onion, then make the sauce as written. Pineapple brings a brighter, tropical sweetness and a softer texture. Fresh or tinned pineapple both work; drain tinned fruit well so its syrup does not make the sauce overly sweet.

Wholegrain cider-style sauce: Replace the apple juice with ⅓ cup (80 ml) dry cider if you keep it on hand, and increase the honey to 1½ teaspoons (about 10 g) if the sauce tastes too sharp. Simmer until the liquid reduces slightly. For an alcohol-free option, stay with apple juice or use unsweetened vegetable stock, which makes the result more savoury and less fruity.

Smoky or spicy finish: Add ¼ teaspoon (about 0.5 g) smoked paprika to the pan with the mustard for a gentle smoky note, or stir in a pinch of chilli flakes for warmth. Start sparingly, since gammon already has a pronounced cured flavour. A teaspoon of chopped sage can replace some of the parsley for a more earthy, autumnal sauce.

Grill instead of pan-frying: Brush the steaks lightly with oil and grill them under a preheated medium-high grill, turning once, until the thickest part reaches the safe temperature. Grills vary, so use the thermometer rather than a fixed time. Make the apple sauce separately in a small pan; the grilled meat will have a drier, more direct charred flavour than the pan-seared version.

Storage and Reheating

Cool leftovers and refrigerate them within 2 hours of cooking, ideally in a shallow, covered container. Keep the steak and sauce together or store them separately, and use within 3–4 days. If the meal has been left at room temperature for more than 2 hours, discard it rather than saving it for later. For longer storage, freeze the cooled steak and sauce in a well-sealed freezer-safe container; use within about 2–3 months for best quality, and thaw overnight in the refrigerator.

Reheat only the portion you plan to eat. Warm the steak gently in a covered pan with a spoonful of water or apple juice, turning once, and heat the sauce separately or alongside it until piping hot. Reheated leftovers should reach 165°F (74°C), checked with a food thermometer. A microwave also works: cover the food, heat in short intervals, turn or stir between intervals, and check the centre in more than one spot. Reheating can make gammon drier, so avoid prolonged high heat and do not reheat the same portion repeatedly.

Frequently Asked Questions

Do I need to soak gammon steaks before cooking?

Usually not for ordinary supermarket gammon steaks, but curing methods and salt levels differ. Check the label: if it specifically says to soak or rinse, follow those instructions. Otherwise, pat the steaks dry and cook them as directed. Soaking without a reason can dilute flavour and is not a substitute for checking that the pork reaches a safe temperature.

How can I tell when a gammon steak is cooked?

Use a food thermometer in the thickest part. For a whole cut of pork, USDA FSIS specifies 145°F (63°C) and a 3-minute rest. Colour alone is not reliable, especially with cured meat, which can remain pink even when safely cooked. If the steak is unusually thin, insert the probe sideways so its tip reaches the centre.

Can I cook gammon steaks from frozen?

For the most even result, thaw them in the refrigerator first and pat them dry before cooking. If the package gives safe instructions for cooking from frozen, you can follow those, but expect a longer cooking time and check the centre with a thermometer. Do not thaw gammon on the counter, where the outer surface can warm while the middle remains frozen.

What can I use instead of apple in the sauce?

Pear is the closest swap and gives a similarly mild sweetness. Pineapple makes the sauce more tangy and pronounced, while sliced mushrooms create a savoury, less fruity pan sauce; if using mushrooms, cook them until their released moisture has mostly evaporated before adding the juice. You can also omit fruit and use extra onion, though the sauce will taste sharper and less sweet.

Why did my gammon steak turn out tough or dry?

It may have cooked for too long, been very thin, or been cut across the grain in a way that feels chewy. Use the thermometer to avoid guessing, let the meat rest for 3 minutes, and slice across the visible grain if serving it in strips. If it is already dry, serve it with plenty of sauce and avoid trying to fix it by cooking it longer.

Can I make the sauce ahead?

Yes. Cook the apple and onion sauce, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. Reheat it gently in a small pan with a splash of water or apple juice, stirring until hot. Cook the gammon close to serving time for the best texture, and keep raw gammon separate from ready-to-eat ingredients while preparing the meal.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).