Gammon steaks with dry cider sauce

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

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