What Sauce To Have With Gammon Steak
Right, so picture this: it's a Tuesday. Not a particularly exciting day, let's be honest. The recycling bin is overflowing, that one sock is still missing its partner, and the most thrilling event on the horizon is probably what's for dinner. And then, BAM! You realize you've got a beautiful, thick gammon steak waiting in the fridge. A culinary hero, right there, ready to save your mundane evening.
But then comes the eternal question, the one that can halt even the most seasoned of home cooks in their tracks: what sauce? Because, let's face it, a lonely gammon steak is a bit like a joke without a punchline. It's good, sure, but it's missing that oomph. That something special that elevates it from "just dinner" to "ooh, that was delicious dinner."
I remember the first time I really thought about gammon steak sauce. I was probably about ten years old, and my mum served it with… well, I can't even remember now, which is precisely the point! It was forgettable. It was bland. It was a missed opportunity. And from that day on, I've been on a mission. A delicious, savoury mission, to uncover the perfect sauce pairings for this glorious porky delight.
So, grab yourself a cuppa, settle in, and let's dive into the wonderful world of gammon steak sauces. We're going to explore everything from the classics to the slightly more adventurous. No judgment here, just pure, unadulterated saucy exploration. Are you ready?
The Grand Masters: The Sauces Everyone Knows and Loves
Okay, let's start with the heavy hitters. The sauces that are practically synonymous with gammon steak. These are your reliable friends, the ones you can always count on to do a good job.
1. Pineapple Ring Perfection (Sweet & Tangy)
Ah, the classic. The undisputed champion in many a household. Grilled gammon steak, a couple of fried eggs, and a ring of syrupy pineapple. It's a trifecta of flavour that just works. The sweetness of the pineapple cuts through the salty, rich gammon beautifully. It’s a taste of nostalgia for many, and honestly, who can argue with that?
Why does it work? It's all about the contrast. The saltiness of the gammon is balanced by the tropical sweetness of the pineapple. Plus, that little bit of tang adds a refreshing zing. It’s like a mini-holiday on your plate, isn't it?
Pro tip: Don't just plonk a cold ring on top. Briefly grill or fry your pineapple ring alongside the gammon. It caramelizes the sugars and brings out an even deeper, richer flavour. Chef's kiss!
My two cents: While I adore the classic, sometimes I like to jazz it up. A sprinkle of desiccated coconut on the pineapple before grilling? Divine. Or a tiny pinch of chilli flakes for a subtle kick? Oh yes.
2. The Mighty Mash-Up: Parsley Sauce
Another old-school favourite, parsley sauce might not be as flashy as its fruity counterpart, but it's a comforting hug in a bowl. Made with a simple white sauce base and a generous handful of fresh parsley, it’s creamy, herbaceous, and subtly peppery.
Why does it work? The creamy texture is a natural partner for the firm, meaty gammon. The parsley adds a fresh, bright flavour that stops the dish from feeling too heavy. It’s sophisticated in its simplicity, you know?
Pro tip: Don't be shy with the parsley! The more, the merrier. And a good pinch of nutmeg in the white sauce base is an absolute game-changer. Trust me on this one.
My two cents: I've experimented with adding a tiny splash of lemon juice to my parsley sauce. It gives it an extra layer of brightness that I find absolutely irresistible with gammon.
3. The Ever-Reliable: Fried Egg
Okay, okay, I know. Is a fried egg technically a sauce? Perhaps not in the traditional sense. But hear me out! When that perfectly cooked, sunny-side-up egg breaks and its rich, golden yolk oozes over the gammon steak… well, it acts like a glorious, edible sauce. It’s a game-changer. Literally.
Why does it work? The richness of the yolk binds everything together and adds an incredible silkiness to each bite. It’s pure comfort food magic. Think of it as nature’s most delicious gravy.
Pro tip: Aim for a slightly runny yolk. That’s where all the saucy goodness is! Season your egg well, too. Salt and pepper are your friends.
My two cents: A little sprinkle of smoked paprika on top of the egg before it’s cooked? Absolute game-changer. Adds a smoky depth that is just chef’s kiss with gammon.
Stepping It Up: The Sauces for When You're Feeling Adventurous
So, you've mastered the classics. You're a gammon sauce connoisseur. Now, are you ready to explore a little? To push the boundaries of porky perfection? Let's get our taste buds tingling.
4. The Tangy Temptation: Wholegrain Mustard Sauce
This is a personal favourite, and for good reason. A creamy sauce infused with the sharp, zesty kick of wholegrain mustard. It’s bold, it’s flavourful, and it absolutely sings with gammon.
Why does it work? The mustard provides a wonderful contrast to the salty gammon, and the creaminess mellows it out just enough. It’s a flavour combination that’s both sophisticated and satisfyingly robust.
Pro tip: Use a good quality wholegrain mustard. The texture and flavour make all the difference. You can whip this up in minutes with some crème fraîche or double cream, mustard, and a touch of seasoning.
My two cents: If you're feeling particularly bold, add a tiny splash of brandy to the sauce while it's simmering. It adds an extra layer of depth and warmth. Just don't tell your cardiologist.
5. The Sweet & Spicy Sensation: Chutney Galore
Chutneys are a vast and glorious kingdom, and many of them are perfect companions to gammon. Think of apple and raisin chutney, plum and ginger, or even a fiery mango chutney. The possibilities are almost endless!
Why does it work? Chutneys offer a complex flavour profile – sweet, sour, and often spicy. This complexity mirrors the richness of gammon, creating a wonderfully layered eating experience.
Pro tip: Don’t be afraid to try different chutneys! The key is to find one that has a good balance of sweetness and acidity. Something that complements, rather than overpowers, the gammon.
My two cents: I once had gammon steak with a homemade fig and balsamic chutney, and it was life-changing. Seriously. If you see figs on sale, give it a go!
6. The Herbaceous Hero: Salsa Verde
Okay, this might sound a little unconventional, but hear me out. A vibrant, herbaceous salsa verde, packed with fresh parsley, mint, basil, garlic, and capers, can be an absolute revelation with gammon steak. It’s fresh, it’s punchy, and it cuts through the richness beautifully.
Why does it work? The bright, zesty flavours of the herbs and the sharp bite of the garlic and capers provide a wonderful counterpoint to the salty, savoury gammon. It’s a lighter, more refreshing option.
Pro tip: Make sure your herbs are super fresh. The quality of the ingredients really shines through in a sauce like this. And a good glug of quality olive oil is non-negotiable.
My two cents: I like to add a little lemon zest to my salsa verde. It gives it that extra burst of citrus that I find so addictive with gammon.
7. The Smoky Seduction: BBQ Sauce
A good BBQ sauce is a flavour explosion in itself, and it can elevate a humble gammon steak to new heights. Whether you go for a sweet and sticky, a smoky and rich, or a tangy and vinegary variety, it’s a crowd-pleaser for a reason.
Why does it work? The smoky notes, the sweetness, and the slight tang of a good BBQ sauce are all fantastic complements to the salty, porky flavour of gammon. It’s a match made in barbecue heaven.
Pro tip: Brush some BBQ sauce onto the gammon steak in the last few minutes of cooking. This allows it to caramelize slightly, creating a wonderfully sticky glaze. Delicious!
My two cents: If you're feeling ambitious, try making your own BBQ sauce. It's surprisingly easy and you can tailor the flavours exactly to your liking. Mine usually involves a secret ingredient that I'm not allowed to tell you about. 😉
The Unexpected but Wonderful: Sauces You Might Not Have Considered
Now for the really fun part. The sauces that might make you raise an eyebrow, but are, I promise you, utterly delightful with gammon steak.
8. The Sweet Surprise: Honey and Mustard Glaze
Similar to the wholegrain mustard sauce, but with a sweeter, more lacquered finish. A simple glaze made with honey, Dijon mustard, and a touch of soy sauce (for that umami kick) brushed over the gammon as it cooks is pure magic.
Why does it work? The honey caramelizes beautifully, creating a sticky, sweet crust that contrasts with the salty gammon. The mustard adds that essential tang, and the soy sauce brings a depth of flavour that’s hard to beat.
Pro tip: Keep an eye on it while it’s cooking, as the honey can burn easily. A gentle brush-on in the final stages is best.
My two cents: A tiny pinch of smoked paprika in this glaze? You're welcome.
9. The Sophisticated Stranger: Redcurrant Jelly (with a Twist!)
Redcurrant jelly is often seen with roast meats, and it absolutely deserves a place in the gammon steak hall of fame. But let's elevate it, shall we?
Why does it work? The tartness of the redcurrant jelly is a classic foil to rich meats. It cuts through the fattiness and provides a refreshing counterpoint.
Pro tip: Gently warm the redcurrant jelly and whisk in a teaspoon of balsamic vinegar and a sprig of fresh thyme. It adds a wonderful depth and sophistication that takes it from simply sweet to something truly special.
My two cents: If you can find it, a mixed berry jelly with a hint of spice can also be an absolute delight. Think cranberries, cherries, and a whisper of cinnamon.
10. The Creamy Dream: Mushroom and Cream Sauce
If you love a good mushroom sauce, then this is for you. Sautéed mushrooms in a rich, creamy sauce. It’s decadent, it’s comforting, and it’s absolutely divine with gammon.
Why does it work? The earthy, umami flavour of the mushrooms is a perfect partner for the salty gammon. The creamy sauce binds everything together beautifully, creating a luxurious eating experience.
Pro tip: Use a mix of mushrooms for a deeper flavour – chestnut, shiitake, and even a few wild mushrooms if you're feeling fancy. Don't forget a splash of white wine to deglaze the pan before adding the cream!
My two cents: A little garlic and a good pinch of black pepper are essential for this sauce. And if you’re feeling truly indulgent, a tiny dollop of crème fraîche at the end makes it extra silky.
So there you have it. A whirlwind tour of gammon steak sauces. From the comfort of the classics to the thrill of the unexpected, there's a sauce out there for every mood and every palate.
Ultimately, the best sauce for your gammon steak is the one that makes you happy. Don't be afraid to experiment, to try new things, and to find your own signature pairing. After all, life's too short for boring dinners. Now, go forth and get saucy!