Gammon with Roast Peaches

We were wandering around the supermarket the other day, saying: “what haven’t we eaten for while?”  The answer was gammon steaks, something we rarely cook but which make a welcome change from time to time.

Our next stop was the fruit counter for some fresh and juicy peaches. They combined to make a quick and tasty supper which takes a couple of minutes to prepare and less than 10 minutes to cook. Try it with fresh sweetcorn with a squeeze of lime juice or a crunchy, citrusy salad.

The peaches would also be good paired with roast duck.

Gammon with Roast Peaches

Image of gammon steaks with roast peaches

Ingredients:

2 gammon steaks (I think unsmoked is better here but the choice is yours)
1-2 ripe but not squishy peaches
1 tbsp light soy sauce
1 tbsp runny honey
Thumb of ginger, peeled and grated on a microplane
1 tbsp olive oil

Method:

Image of peaches, stoned and quartered

Halve and stone the peaches and then cut again into quarters.

In a medium bowl, whisk the soy sauce, honey and grated ginger with the oil. Put the peach quarters in the bowl and toss gently to coat. Leave to marinade for 5-10 minutes if you have time.

Image of peaches in marinade

When you’re ready to eat, dry-fry or barbecue the peach slices for a minute or so on each of their three sides, basting with any leftover marinade.

Image of roast peaches

Griddle or barbecue the gammon steak until cooked but still juicy (depends on thickness but ours took 2-3 minutes a side). Job done.

Image of gammon with roast peaches

7 thoughts on “Gammon with Roast Peaches

  1. Okay. We’re even. You’ve never seen bluefish and until a few minutes ago I’d never heard of gammon. I gather it’s NOT the same as ham? I think the closest we could come here is a ham steak, but like I said… It does look good. And now that we all know we’re supposed to be snarfing down fat and protein with some veggies on the side (today’s NYT), it also looks healthy! Ken

    • Well, apparently, “a ham is a whole raw leg which is then cured. Gammon is cut from a section of the leg, which has already been cured. Gammon can be smoked or unsmoked.” But often, over here, gammon refers to uncooked ham steaks too, so you pays your money and you takes your choice. I’m not sure how healthy it is, but it certainly tastes good. L xxx

  2. Though I don’t have gammon, I think my pork confit crisp under the broiler would do well with peaches–and I just happen to have some of the last of the season. Thanks for a great idea.

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