Gammon Steaks with Gingered Cling Peach Salsa

Jenny Morris, Peaches

  • Serves 4


Cling Peach Salsa

  • 200g diced firm cling Peaches
  • 1 small red onion peeled and finely diced
  • 2 Tbsps finely chopped preserved ginger
  • 1 tsp freshly grated ginger
  • 1 large peeled clove of garlic finely grated
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil (optional)
  • 1 red chilli finely chopped
  • 2 Tbsps chopped coriander
  • Salt and pepper to taste
  • Ingredients


  1. Place all the ingredients into a bowl and toss together, taste and adjust seasoning.
  2. Chill till needed


The Gammon Steaks

  • 4 x Gammon Steaks
  • Salt and pepper to taste
  • 2 Tbsps olive oil
  • 1 clove grated garlic
  • 1 Tbsp honey
  • 1 level tsp ground  cumin


  1. Bring the Gammon steaks to room temperature.
  2. Mix the remaining ingredients together and rub onto both sides of the steaks.
  3. Heat a grill pan till it’s really hot and cook the steaks for 4 minutes per side,  crisp up the fat nicely.
  4. Remove from the pan and keep warm while you cook the rest.
  5. Serve the steaks topped with peach salsa.