Simple Delia Smith honey mustard gammon is a gammon steak grilled in a sauce of runny honey, Dijon and English mustard and butter, for one. You snip the fat, then drag the steak through the warm sauce and grill it for 5 minutes on each side. It is on the table in under 20 minutes.
One is Fun! (1987), her book of cooking for one, has it on page 110, and her website prints it word for word. There it sits next to her gammon steaks in a gherkin and wine sauce, which is a bigger recipe for 4 people.
Delia suggests her quick stir-fried red cabbage with it, which is red cabbage and apple cooked fast on top of the stove. That cabbage lifts even a plain gammon steak, she says. The three-mustard mash from the 1998 How to Cook Book One uses grain, American and powdered mustard with crème fraîche. It is perfect with gammon steaks too, she adds.
Delia Smith Grilled Gammon Steak for One
A single gammon steak coated in melted butter, runny honey and two mustards, then cooked under a hot grill.
1
servings5
minutes12
minutes480
kcalIngredients
- For the gammon:
1 gammon steak, 175-225g
- For the honey and mustard sauce:
1 tablespoon runny honey
2 teaspoons Dijon mustard
1 teaspoon English mustard
10g butter
freshly milled black pepper
Directions
- Snip: Snip the fat around the gammon steak at 2.5cm intervals.
- Mix: Stir the honey, both mustards and a few twists of pepper together in a small bowl.
- Sizzle: Put the butter in a small roasting tin or gratin dish under the grill and heat it until it sizzles. Take it out and stir in the honey and mustard mixture.
- Coat: Drag the gammon steak through the sauce, then lay it in the tin with the sauced side up.
- Grill: Grill it about 15cm below the heat, giving each side 5 minutes.
Notes
- One is Fun! cooks for one. For more people, make one batch of sauce for each steak, in a tin that holds them in one layer (my own suggestion).
FAQs
Which gammon steak should I buy?
Choose a gammon steak of 175 to 225g for this honey and mustard recipe, the size Delia gives for one person. Her Pork book (2004) uses large steaks of 200 to 225g each.
That book cuts off the rind first, and Delia says the chopped rind makes a treat for the birds.
Why snip the fat?
Snipping the fat every 2.5cm stops the gammon steak curling up as it cooks, Delia explains. Her Pork book uses kitchen scissors for the job and says it keeps the steak flat.
Why use two mustards?
The two mustards bring different strengths, because the How to Cook Book Two notes describe Dijon as less fiery than English mustard (1999, page 15). So the single teaspoon of English adds the bite, which is my reading of her recipe.
She also warns that opened mustard loses its kick quickly, so put the lid back on firmly each time. If you mix English mustard from powder, she makes it with cold water 10 to 15 minutes ahead so the flavour can develop.
Can I use wholegrain mustard?
You can, though wholegrain mustard is milder, so the sauce will have less bite. Delia describes it as mustard seeds, spices and wine vinegar, milder than straight made-up mustard. It also keeps better than Dijon once opened, her notes add.
The recipe itself asks for Dijon and English mustard, so wholegrain is my own swap rather than hers.
How long should I grill it?
Grilling time depends on the thickness of the steak, Delia says in her Pork book (2004). Plain gammon steaks there get 2 to 3 minutes on each side, under a grill on its highest setting.
The honey and mustard steak in One is Fun! sits 15cm from the heat, with 5 minutes for each side.
Can I make a gherkin sauce instead?
Yes, Delia serves gammon steaks with a white wine and gherkin sauce on page 83 of The Delia Collection: Pork (2004), for 4 people. The sauce starts with a large onion softened in 50g of butter and a tablespoon of flour. Then 425ml of dry white wine goes in, with 8 small gherkins, parsley and lemon juice at the end.
It simmers for 10 minutes while the steaks grill. She wants small, sharp gherkins rather than big dill cucumbers. She seasons the sauce with pepper but watches the salt, because the gammon may be salty.
