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