Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London

Gammon Steaks with Creamy Parsley Sauce and Root-Veg Mash

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Gammon with Creamy Parsley Sauce and Root Veg Mash, Delicious Magazine February 2010

Gammon with Creamy Parsley Sauce and Root Veg Mash, Delicious Magazine February 2010

The British weather continues to tease – going from “quite warm for this time of year”, to full on freezing, windy and grey “ooh, maybe we should put the heating on”. And it’s causing me problems – the first being that I never seem to be appropriately attired, and the second being that I’m never that sure what I want to eat. But the other day I was absolutely dead set on something – gammon. And not a posh gammon joint. I wanted gammon steaks! I really think gammon steaks are very underrated – they’re cheap, quick to cook and tasty! It’s just like a massive slice of bacon, and that can only be a good thing. I dug through some back issues of Delicious Magazine and found something that sounded perfect, Gammon Steaks with Creamy Parsley Sauce and Root-Veg Mash. It definitely hit the right spot as it was warming, cosy comfort food that was simple to cook but delicious to eat. I’d highly recommend!

KB rating 9/10. PR rating 8/10.

Gammon Steaks with Creamy Parsley Sauce and Root-Veg Mash (serves 4)


  • 400ml whole milk
  • 6 fresh flatleaf parsley stalks, plus 1 handful leaves, chopped
  • 1 bay leaf
  • 4 black peppercorns
  • 1 large shallot, halved
  • 1 small swede, cut into chunks
  • 500g floury potatoes, cut into chunks
  • 2 tsp Dijon mustard
  • 40g mature cheddar, finely grated
  • 30g butter, plus a knob for frying
  • 20g plain flour
  • 2 tbsp olive oil
  • 4 gammon steaks


In a small pan, bring 350ml of the milk, with the parsley stalks, bay leaf, peppercorns and shallot, just to the boil. Set aside for 15 minutes to infuse, then discard the solids.

Meanwhile, put the swede in a pan of cold salted water. Bring to the boil and cook for 5 minutes, then add the potato and cook for a further 15 minutes, until tender. Drain.

Mash the root vegetables with a masher. Warm the remaining milk and half the mustard in a pan on the hob, then fold into the mash with the cheese. Season and keep warm.

To finish the sauce, melt the butter in a small pan, add the flour and cook for 1 minute. Off the heat, slowly stir in the infused milk and remaining mustard until smooth. Return to the heat for 3-4 minutes, stirring, until thick. Add the parsley leaves and season.

Heat the oil and a knob of butter in a frying pan over a medium-high heat. Cook the gammon for 3 minutes on each side. Serve with the mash and sauce.

Author: KatieR

Gin-lover, cat-lady, glutton.

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