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Grid Iron Meat

Gammon Steaks with Parsley Sauce & Mash

A comforting, pub-style favourite that never goes out of fashion. Thick gammon steaks are seared until golden, then served with a velvety parsley sauce, creamy mash, and a pile of greens. Perfect for a hearty supper or Sunday lunch alternative.

INGREDIENTS
  • 2 gammon steaks (approx. 300g each)
  • A drizzle of oil or a knob of dripping for frying
  • 600g floury potatoes, peeled and chopped
  • 50g butter
  • 75ml whole milk or cream
  • Sea salt and black pepper
  • Greens (e.g. spring cabbage, Savoy or green beans), to serve

For the parsley sauce:

  • 25g butter
  • 25g plain flour
  • 300ml whole milk (warmed)
  • 1 bay leaf (optional)
  • A small bunch of flat-leaf parsley, finely chopped
  • Salt and white pepper to taste
METHOD

  1. Bring a large pan of salted water to the boil and cook the potatoes until soft (15–20 minutes). Drain, then mash with butter, milk or cream, salt and pepper.
  2. While the potatoes cook, make the parsley sauce. Melt the butter in a small pan, stir in the flour and cook for 1 minute. Gradually whisk in the warm milk, adding the bay leaf if using. Simmer for 3–4 minutes, whisking until smooth.
  3. Stir in the chopped parsley, season with salt and white pepper, and keep warm.
  4. Heat a heavy frying pan or griddle over medium-high heat. Rub a little oil or dripping over the gammon steaks and cook for 3–4 minutes per side until browned and cooked through.
  5. While the gammon cooks, steam or boil your greens.
  6. Serve each gammon steak with a generous spoonful of mash, a pool of parsley sauce, and a pile of greens on the side.

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Gammon Steaks

Gammon Steaks – Cured from Yorkshire Pork

Traditional gammon steaks cured from our rare breed pork.

Ideal for pan-frying or grilling, served with eggs, pineapple, or your favourite sauce. Full of flavour, naturally marbled, and hand-prepared from British outdoor-bred pork.

£10.20

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Sides:

  • Buttered Savoy cabbage with nutmeg
  • Garden peas with mint and butter
  • Roasted carrots with thyme
  • Cauliflower cheese as a hearty addition
  • Crispy potato rosti or bubble & squeak (instead of mash)

Matches:

  • Ingredients: parsley, butter, cream, potato, cabbage
  • Herbs & spices: chives, bay, nutmeg, white pepper
  • Grains & sauces: bread sauce, mustard, cheese sauce

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Preparation Time: 10 minutes
Cooking Time: 30 minutes

Hot Tips

  • If your gammon steaks are particularly thick, finish them in a hot oven to ensure they’re cooked through.
  • Parsley sauce can be made ahead and gently reheated with a splash of milk.
  • A fried egg on top makes it brunch-worthy.

Pairings

Red Wine:

  • Beaujolais or Pinot Noir — soft and light, great with salty gammon
  • Valpolicella — juicy with low tannins

White Wine:

  • Chenin Blanc — creamy and citrusy
  • Grüner Veltliner — dry with herbal notes

Beer & Cider:

  • Golden ale — smooth with light bitterness
  • Medium-dry cider — cuts through the richness beautifully

Non-Alcoholic:

  • Sparkling apple juice with lemon
  • Elderflower presse
  • Mint tea (hot or iced)

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