Pan gammon steaks are the classic British pub plate — egg and chips on the side, dinner in under fifteen minutes. Gammon Steak 2x 8oz is the two-steak pack for a proper midweek treat. Shop it in gammon and pork.
Pan method
Pat the steaks dry. Snip the rind fat at intervals if it is tight so the steaks stay flat. Lightly oil the pan rather than the meat — gammon is already cured and salty. Medium heat, not screaming hot, or the sugar notes in the cure catch. Cook 3 to 5 minutes a side depending on thickness, until heated through and the fat edge is golden. Rest two minutes. Because gammon is cured, you do not need much salt — a crack of pepper and a spoon of pineapple or mustard at the table is enough. One layer only; overcrowded steaks steam and pale. If the fat edge is still pale, stand it against the pan for 20 to 30 seconds.
Grill, oven and air fryer backup
No pan: medium grill 4 to 6 minutes a side, oven 200°C for 12 to 18 minutes, or air fryer 180°C for 10 to 14 minutes flipping halfway. Watch glazed finishes — sugar browns fast. Browse gammon for steaks and joints, and pork when you want chops beside.
What to serve
Egg, chips, peas, and a fried pineapple ring, or mash and mustard. Leftover gammon slices well into sandwiches or a pea soup the next day. Keep a pack in the freezer; thaw in the fridge overnight so it cooks evenly.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.
Season boldly, keep a small gap between pieces so heat can circulate, and taste the pan juices before you add more salt — cured and smoked packs already carry seasoning.