Grilled gammon steaks are the weeknight treat — a hot grill, sticky edges, and a juicy middle without heating a pan. Gammon Steak 2x 8oz is the classic pair for egg and chips nights; Boneless Gammon Joint 1kg is the joint when you want leftovers for sandwiches. Shop both in gammon and pork.
Grill method
Pat the steaks dry. Snip the rind or fat edge in a few places so the steak stays flat rather than curling. Go easy on salt — gammon is already cured — and finish with a crack of pepper or a light brush of honey or mustard in the last minute if you like sticky edges. Preheat the grill to medium-high rather than max, so the outside does not burn before the middle warms. For a typical 8oz gammon steak: 5 to 7 minutes a side, flipping once, until the centre is hot through (around 70–75°C) and the fat edge is golden. Rest two to three minutes on a warm plate. One layer only; stacked steaks steam. Watch honey glazes from minute four — sugar browns fast under a fierce grill.
Pan, oven and air fryer backup
No grill: hot pan 4 to 6 minutes a side, oven 200°C for 15 to 20 minutes, or air fryer 180°C for 12 to 16 minutes flipping halfway. A fried egg and chips finish the plate. Browse gammon for steaks and joints, and pork for chops and bacon beside.
What to serve
Egg and chips, pineapple rings, peas, or a sharp salad. Leftover gammon slices cold into sandwiches with mustard — better cold than reheated hard. Freeze spare steaks flat; thaw in the fridge overnight so they cook evenly rather than staying icy in the middle.
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.