Gammon steaks with dry cider sauce

Name: Gammon steaks with dry cider sauce
Yield: To Serve Four
Cuisine: United Kingdom
Ingredients: 275 ml (½ pint) dry cider; 1 level teaspoon cornflour; 2 tablespoons double cream; salt and pepper; 4 thick gammon steaks weighing 175-225 g (6-8 oz) each with rinds removed; 3 teaspoons Dijon mustard; 2 level teaspoons brown sugar

Preparation info

To Serve
Four

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Ingredients

4 thick gammon steaks weighing 175-225 g (6-8 oz) each with rinds removed
3

Method

Soak the gammon steaks in water for 1 hour. Remove them and pat them dry with kitchen paper. Make a paste with the mustard, sugar and a little cider, and spread the gammon steaks with the mixture, allowing them to soak up the flavour for 20 minutes.

Put the steaks, coated with the mixture, in the bottom of a casserole and pour on the cider. Bake in a hot