The Great British Classic, Elevated: Our Hand-Cut Gammon Steaks

Forget paper-thin, dry cuts. Our butcher-prepared gammon steaks are thick-cut, beautifully marbled, and cured just right to strike the perfect balance between savory richness and sweet, succulent pork flavor. Finished with a neat rim of golden rind that crisps to perfection under heat, this is mid-week comfort food at its absolute finest.

Butcher’s Guide: How to Cook It Right

The secret to a juicy gammon steak with tender meat and crisp fat:

• Prep: Snip the outer fat layer at 1-inch intervals with kitchen scissors. This stops the steak curling up in the pan, ensuring total contact with the heat. Pat the surface dry.

• Pan-Sear: Get a heavy skillet or griddle pan smoking hot with a brush of oil. Sear for 4–5 minutes per side until deeply caramelized, flipping once.

• The Fat Rim: Use tongs to hold the steak upright on its rind edge for the final 60 seconds to render the fat until sizzling and golden.

• Grill/Oven: Lightly oil and grill under high heat for 5–6 minutes per side, or glaze and bake at 200°C (180°C fan) for 15–18 minutes.

Serving & Recipe Inspiration

• The Pub Classic: Keep it timeless. Serve piping hot alongside a runny fried hen’s egg, triple-cooked chunky chips, buttered garden peas, and a dollop of English mustard.

• Charred Pineapple & Honey Glaze: Swap the egg for a thick ring of fresh pineapple seared in the pan juices. In the last minute of cooking, baste the steak with a quick mix of runny honey, wholegrain mustard, and a splash of apple cider vinegar.

• Cider & Dijon Pan Sauce: Once the steaks are resting, deglaze your pan with a generous splash of dry farmhouse cider, a spoonful of crème fraîche, and a teaspoon of Dijon mustard. Bubble down for 2 minutes and pour over the steak alongside creamy mash and braised leeks.

• The Breakfast Stack: Thick-cut gammon makes a sensational breakfast bun. Slice it into a toasted brioche roll with an over-easy egg, melted mature Cheddar, and a smear of smoky tomato relish.

These are 220g approx. and cut thick into a D-Cut / Half moon steaks to stay nice and juicy