Gammon Steaks with Cider Cream Sauce

Beautiful Gammon served with a Flavoursome Sauce – So Tasty

Gammon Steaks with Cider Cream Sauce
Gammon Steaks with Cider Cream Sauce 2


I served my gammon up with a fresh environment-friendly salad, some spicy potato wedges as well as a cold glass of Estate Oak cider. Yum! Baked meat can totally work in the summer season also.

A couple of weeks ago the wonderful folks at Aston Manor asked me if I fancied a couple of samples of their cider. They tested me to make a dish utilizing their cider and as quickly as the interfere with of alcohol arrived I promptly thought about pork. Apples and pork are such a timeless flavour mix. And this dish is incredibly very easy to make.

Cider Gammon with Cream Sauce and Wedges

This dish involved steaming the gammon joint in the cider before including the glaze as well as rounding off in the oven. The outcome is a succulent, yummy joint. The enhancement of the cider cream sauce actually brings out the flavour in the meat– it’s exceptionally more-ish.


little Gammon Joint.

1 Container of Aston Manor Cider.

2 Bay Leaf.

Water (as essential).

for the polish.


Healing Bowl Dish.


Recovering Bowls Recipe with Roasted Masala Dessert Potato …

2tbsp Brown sugar.

12 (approx.) Entire Cloves.

for the sauce.

50ml Cider.

100ml Cream.

1/2 Onion, carefully cut.

Salt and Pepper, to season.

In a frying pan simply large enough for the gammon joint plonk in your meat and fill out with the cider. Add a little additional water to make sure that entire joint is covered. Bring the liquid to the boil and afterwards lower to a simmer. Cook for 45 minutes.

Eliminate the joint from the liquid and allow it cool down for about 15 mins.

Utilizing a sharp blade remove the rind and also the majority of the fat and after that rack up the remaining fat in angled directions to create tiny diamond shapes.

Spray the fat with sugar and then stand out a clove into the edge of each diamond.

Pop into a preheated oven for about 20 mins.

On the other hand prepare the sauce by sautéing the onions in oil over a tool warm for 5 minutes. After that add the cider and permit to decrease for 5 minutes. Ultimately minimize the warmth to low as well as pour in the cream. Season well with salt and pepper. I such as great deals of onion in my food so maintained the sauce chunky, however you can add a sprinkle of water below to loosen up the sauce.

Take the meat out of the stove, permit to rest for at the very least 5 minutes prior to serving with a generous glob of the cider cream.

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