- 2 gammon steaks
- 1 tsp rapeseed or olive oil
- 1 tbsp freshly grated ginger
- Crushed seeds from 3 cardamom pods
- 1 star anise, finely ground
- 2 tbsp honey
- 1 tbsp unsalted butter
- 3-4 sticks of rhubarb
- Juice of 1 orange or 150ml orange juice
- A light dusting of fresh thyme leaves
1. Unwrap the gammon steaks and let them come up to room temperature.
2. Peel and finely chop the ginger, and pop it into a small bowl. Mix in the ground cardamom and star anise. Thinly slice the rhubarb and set it to one side.
3. Pop a large frying pan on a high heat and warm it till smoking hot. Brush the gammon steaks with a little olive oil on both sides. Carefully press the steaks into the hot pan.
4. Sprinkle a pinch of the ginger and spice mix over the uncooked side of the steaks. Once the side facing the pan is golden (about 5 mins), turn the gammon over, spiced-side down, to cook for another 5 mins.
5. Add the ginger and spice mix to the cooked side of the steaks. Drizzle over plenty of honey and crack over some black pepper, and cook for another 5 mins or so.
6. When both sides of the gammon steaks are golden, and the fat along the edge has crisped up (pick up each steak with tongs and press the fat into the pan if needed, to help it cook), lift them out of the pan. Pop onto a couple of warm plates to rest.
7. Once you’ve removed the steaks, gloss the pan with the butter. Add the rhubarb, any remaining ginger/spice mix, the orange juice, and the remaining honey. Cook till the rhubarb has picked up some colour and looks glossy.
8. Serve the gammon steaks topped with the honeyed rhubarb, garnished with a scattering of fresh thyme leaves.