How-To Guides

How to Cook Gammon Steak

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What is Gammon Steak?

How to Cook Gammon Steak: Gammon steak is a British pub classic — traditionally served with chips, a fried egg, and either a good chutney or a slice of pineapple. At Swaledale, our premium gammon steaks are cut from the hind legs of outdoor-reared, heritage breed pigs. The muscles are seam-butchered for an even cure, before being slowly brined using a traditional mix of spice, sugar, and salt. The result is a gammon steak with exceptional depth of flavour, a firm, juicy texture, and a naturally succulent finish. Perfect for grilling, pan-frying, or barbecuing, our gammon steaks are Always Fresh, Never Frozen®, and available for nationwide delivery.

How Long Does a Gammon Steak Take to Cook?

Grilling (around 3–4 minutes each side) or pan-frying (2–3 minutes each side) are the two best — and quickest — methods for cooking the perfect gammon steak. We recommend using a heavy-based frying pan or a griddle pan to add attractive char lines and prevent sticking.

Gammon steaks are also excellent cooked over the BBQ — the flames and smoke introduce a rich, subtle depth of flavour that elevates this classic cut beautifully.

What’s the Best Way to Cook Gammon Steak?

  1. Take your gammon steaks out of the refrigerator and remove them from the vacuum packaging.
  2. Pat dry any surface moisture and allow the steaks to come up to room temperature before cooking.
  3. Heat a heavy-based frying pan or griddle pan until hot, but not smoking.
  4. Just before cooking, lightly rub both sides of the steaks with olive oil and season with cracked black pepper if desired — there’s no need to add salt, as the gammon is already well-seasoned.
  5. Place the steaks into the dry, hot pan. Cook for 2–3 minutes on each side, resisting the urge to move them around. The gammon steaks will naturally release from the pan once a rich, golden crust has formed. If they feel stuck, give them a little more time.
  6. Flip and repeat on the other side, then serve immediately.

Top Tips for Cooking Gammon Steak

  • Let it breathe: Always bring your gammon steaks up to room temperature before cooking. This ensures even cooking and helps avoid the muscle fibres tightening, which can make the meat tough.
  • Use a heavy pan: A heavy-based frying pan or griddle gives you better heat distribution, helping achieve that golden, caramelised crust without overcooking the meat inside.
  • No need for extra salt: Gammon is already naturally salty from the curing process. Stick to cracked black pepper and maybe a touch of olive oil to bring out its best.
  • Resist moving it around: Once the gammon hits the pan, leave it be. Let a proper crust form — it will release naturally from the pan when it’s ready to turn.
  • Finish simply: A squeeze of lemon or a drizzle of honey after cooking can lift the flavour, especially if you’re pairing with a fried egg, roasted pineapple, or a good spoonful of chutney.
  • Barbecue bonus: Gammon steaks are fantastic grilled over charcoal — the smoke brings a whole new dimension to this familiar favourite.

What to Have with Gammon Steak

You don’t always have to follow the rule book when it comes to serving gammon steak. Pineapple is a classic pairing — its juicy sweetness cuts through the salty, rich meat brilliantly.

For a fresher twist, try a quick pineapple chutney: combine 100ml cider vinegar with 80g demerara sugar, bring to a vigorous boil, then add a double handful of diced pineapple, 1–2 finely chopped fresh red chillies (seeds included), and a chopped red onion. Boil for several minutes, remove from the heat, and chill. This sweet-sour-spicy chutney is the perfect foil for gammon steak.

Alternatively, warm cockles gently and serve with Valentine Warner’s Gammon & Cockles on Toast Recipe for something hearty and different. You could also try George Ryle’s Gammon Steak Recipe with Poached Leeks & Sauce Gribiche — both available now on our Journal.

Order meat online

Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating. In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival. Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas, and their three children – Fynn, Bea, and Matilda – on a remote grouse moor in West Yorkshire.

Instagram

  • One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
  • Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
  • Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
  • Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
  • We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
  • We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
  • The whole sirloin produces, well, ten great cuts. Here’s Trevor and George talking through the different ways we break down this choice section, on the bone, off the bone, with the fillet on or taken off. There’s always more than one way to butcher a sirloin. Beautiful beef coming through at the moment, probably the best of the year. Get it on your menus, get it on your tables; you know what to do.
  • We often get told, “I’ve never tried venison and I’m not sure where to start.” Well, for menus or home cooks, there’s an easy answer; the venison loin. Tender, quick to cook, and outrageously delicious. Basically kind of like fillet steak, but just with more flavour. Here is the delightful @grylos showing you how to cook a venison loin and yes, of course, it needs butter.
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
@swaledalebutchers
@swaledalebutchers
•
Follow
One of the motivations for operating a whole carcass butchery model is access to the other bits – offal and ‘butchers cuts’. For us, they are just as important a part of the picture as the more famous, prime cuts. So, it gives us immense satisfaction that we now sell more of these delights then we ever have. For chefs understand that these cuts and organs offer something a little different. Yes, in terms of flavour and value but also, we think, in terms of creativity. A ribeye or a rack of lamb might inspire more classic garnishes, whereas an ox heart or a pig’s tongue allow the imaginations run a little freer. It takes skill and touch to cook these cuts well and the results can be extraordinary. We’ll keep buying the whole carcasses, you guys keep cooking the offal and butcher’s cuts!
2 weeks ago
View on Instagram |
1/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Small herds, native breeds, and wild game, all farmed and sourced with care, are what we’re about and what we care deeply for. The partridge, often called the hedge chicken, is one of the best introductions to game. Mild, tender, full of flavour, and truly sustainable. In fact, we should be eating more of it to help prevent wastage from wild-shot game. Here’s @grylos with an autumnal take on a classic: a partridge Caesar salad. It might just inspire you to give this delicious wild game a go.
2 weeks ago
View on Instagram |
2/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Ceps, butter, onglet. A proper celebration of the season. Available via our website… Thanks @grylos
2 weeks ago
View on Instagram |
3/8
@swaledalebutchers
@swaledalebutchers
•
Follow
Anyone can age beef. Doesn’t make it good beef. Great beef starts at its source. Well bred, right breed for the terrain, working with nature, not against it. Low stress, low stock density, fed on diverse pasture that isn’t overly rich or monocultured. From there it’s about time. Then more time. And patience. And, to be honest, the right kit. As ageing beef has become more popular, you see it in supermarkets and on high streets. But the reality is a lot of the kit used doesn’t stack up. It looks wow but creates mould. People push bad beef too far and try to make it sound interesting. We’ve done our tests. We’ve listened to our chefs. We’ve custom-built our dry ager. And we know that when you start with quality, proper controlled ageing just enhances the flavour.
3 weeks ago
View on Instagram |
4/8
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
@swaledalebutchers
@swaledalebutchers
•
Follow
We’ve been gently reminded that, as butchers, we should probably say something about National Sausage Week. Truth is, every week’s sausage week here. We love them. We make a lot of them. And, if we’re honest, we think they’re some of the best you’ll find anywhere. Sausages sit right at the heart of proper whole-carcass butchery. They let us use everything — nose to tail — with care and craft. Made fresh, checked constantly, and built on great ingredients. So yes, we’re partaking. Here’s 7 sausage recipes that you can find on our journal, with contributions from Jorge the Butcher, @grylos, @samnixon18, and @jacobkenedy
4 weeks ago
View on Instagram |
5/8
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
@swaledalebutchers
@swaledalebutchers
•
Follow
We’ve finally made a pie. Well… not quite. We’ve collaborated with the brilliant Josh Whitehead of @finer_pleasures , because, truth be told, we don’t have the space or kit to do it ourselves. What he’s made is an absolute cracker — rich venison, Guinness, bone marrow, Henderson’s relish, and care in every step. Cabbage optional.
4 weeks ago
View on Instagram |
6/8
@swaledalebutchers
@swaledalebutchers
•
Follow
The whole sirloin produces, well, ten great cuts. Here’s Trevor and George talking through the different ways we break down this choice section, on the bone, off the bone, with the fillet on or taken off. There’s always more than one way to butcher a sirloin. Beautiful beef coming through at the moment, probably the best of the year. Get it on your menus, get it on your tables; you know what to do.
1 month ago
View on Instagram |
7/8
@swaledalebutchers
@swaledalebutchers
•
Follow
We often get told, “I’ve never tried venison and I’m not sure where to start.” Well, for menus or home cooks, there’s an easy answer; the venison loin. Tender, quick to cook, and outrageously delicious. Basically kind of like fillet steak, but just with more flavour. Here is the delightful @grylos showing you how to cook a venison loin and yes, of course, it needs butter.
1 month ago
View on Instagram |
8/8