Gammon Steaks come from the leg of pork, the same as the gammon. it is a lean cut of meat. perfect for grilling or frying.
4 leeks, thinly sliced
1 large celeriac, peeled and cut into chunks
4 small Bramley apples
150ml medium cider or apple juice
1 tbsp wholegrain mustard
pinch of golden caster sugar
1 tbsp oil
4 gammon steaks.
Melt half the butter in a large lidded frying pan. Cook the leeks over medium heat, covered, for about 10 mins until soft, stirring occasionally so they don’t catch.
Meanwhile, put the celeriac in a pan, cover with salted water, bring to a boil and cook for 15-20 mins until soft. Drain and roughly mash, then whizz with a stick blender to make an almost smooth mash. Stir in the leeks and the rest of the butter, season well and keep warm.
Put the apples and cider in a pan. Heat for 10 mins on medium heat, stirring until the apples have broken down, then stir in the mustard, some seasoning and the sugar.
Heat the oil in the pan you cooked the leeks in and fry the gammon steaks on medium-high heat for 3-4 mins on each side. Serve with the mash and apple sauce on the side.