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60g/2¼oz butter
2 tbsp olive oil
4 gammon steaks, each about 175g/6¼oz
1 clove garlic, chopped
1 Spanish onion, finely chopped
1 eating apple, peeled, cored and diced
30g/1¼oz flour
500ml/18fl oz dry cider
2 tbsp piccalilli
1 tsp honey
4 sage leaves
1 tsp Dijon mustard
salt and freshly ground black pepper
½ lemon, juice only
150ml/5¼fl oz meat or vegetable stock
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1. Place a large flameproof casserole dish on a low heat and gently melt the butter with the olive oil.
2. Add the gammon steaks and seal until golden on both sides (about 10 minutes). Remove the gammon and place to one side.
3. Now add the garlic, onion and apple to the casserole and cook until the onion is translucent. Add the flour and cook for one minute.
4. Add the cider, bring to boil and reduce by half. Then add the piccalilli, honey, sage leaves and mustard, and cook for five minutes. Season.
5. Now put the gammon steaks back into the casserole, squeeze in the lemon juice and pour in the stock. Add another good pinch of salt and pepper, cover and simmer for a further 20-30 minutes.
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