Gammon Steaks With Parsley Sauce

Prep: 10-15 mins                                                                                                                                                                                                                                                                                                                  Cook: 20 mins

4 unsmoked gammon steaks, 2 cm/
3/4 inch thick, about 200 g/ 7 oz each
vegetable oil, for brushing
parsley sauce
25 g/ 1 oz unsalted butter
1 shallot, finely chopped
3 tbsp plain flour
175 ml/6 fl oz ham or chicken stock
250 ml/9 fl oz milk
5 tbsp chopped fresh parsley
a squeeze of lemon juice
1/2 tsp mustard powder
salt and white pepper

1. First, make the parsley sauce. Put the butter in a frying pan and melt it over medium-low heat. Add the shallot and cook for 3-4 minutes, until soft but not coloured.

2. Put the frying pan from the heat in the flour and stir it. Return to the heat and cook for 1 minute, stirring. Reduce the heat to low, and whisk in the stock and milk. Keep whisking until the sauce starts to bubble. Stir in the parsley, then add the lemon juice, mustard, pepper and a pinch of salt. Simmer gently, often stirring, for 20 minutes.

3. Meanwhile, remove the rind but not the fat from the gammon steaks. Slash the fat at 2-cm/3/4-inch intervals. clean the steaks with oil on both sides.

4. Heat a ridged griddle pan over high heat. Cook the steaks on one side for 4-5 minutes. Once they start to colour on the underside, cover with a lid and reduce the heat to medium. Turn and cook the other side for

5. transfer the steaks on warmed serving plates, pour the sauce over them and serve.

oiled new potatoes ( tossed
Serve with boiled
chopped parsley and seasonal veg like
broad beans or peas and