Gammon guides

How To Cook Gammon Steaks

Snip the fat, then fry the steaks in a hot pan with a little oil for 4 to 5 minutes on each side, until they're browned and cooked through.

In the pan4–5 min a sideSnip the fat first
Time
Pan 4–5 min a side. Grill 5–6 min a side. Air fryer 8–10 min. Barbecue 4–5 min a side.
Heat
Medium-high heat. Air fryer at 200°C.
Done at
70°C
Method
Pan-fry, grill, air fry or barbecue

What you need

  • 2 gammon steaks, about 1cm thick
  • 1 tsp vegetable oil, or a small knob of butter
  • 2 eggs or 2 pineapple rings, to serve (optional)

Method

  1. Snip the fat

    With scissors, cut into the fat around the edge every 2 to 3cm, stopping just short of the meat. This stops the steak curling up as it cooks.

  2. Fry

    Heat the oil in a frying pan over a medium-high heat. Lay in the steaks and cook for 4 to 5 minutes, until the underside is golden, then turn them over and cook the other side for the same time.

  1. Serve

    Check the thickest part reads 70°C, or cut into it to see that it's firm and opaque all the way through. Serve straight away, with a fried egg or a pineapple ring on top.

Gammon steak, egg and chips is one of the great British teas, and the steak takes ten minutes. The only real trick is snipping the fat so the steaks stay flat in the pan.

Timings

Method Heat Time for a 1cm steak
Frying pan Medium-high 4–5 min a side
Grill High, about 8cm from the heat 5–6 min a side
Air fryer 200°C 8–10 min, turning halfway
Barbecue Hot coals or medium-high gas 4–5 min a side

Thick steaks of 2cm or more need about half as long again. Turn the heat down a little so the outside doesn't burn before the middle is done.

Glazing a steak

In the last minute of frying, brush the top with honey and mustard or a spoonful of marmalade, flip it over for 30 seconds to caramelise, then do the other side. Don't take your eyes off it, because sugar goes from sticky to burnt very quickly.

On the side

Chips and a fried egg. Parsley sauce and new potatoes. Pineapple, if you're feeling nostalgic. Mustard either way.

Straight answers

Why do gammon steaks curl up?

The band of fat and rind shrinks faster than the meat as it cooks. Snipping through it every few centimetres stops that.

Should gammon steaks be pink in the middle?

Cooked gammon is naturally a little pink because of the cure. It should be firm all the way through, with no wet or translucent patches. A thermometer reading 70°C settles it.

How do I stop gammon steaks going tough?

Don't cook them too long. Thin steaks only need a few minutes, and overcooking is what makes them tough and salty. Take them off as soon as they're done.

Can I cook gammon steaks from frozen?

It's better to defrost them in the fridge overnight. From frozen, the outside overcooks before the middle is safe.

Updated 10 November 2026