• 60ml orange juice
• 1 tbsp Worcestershire sauce
• 2 tbsp honey
• 2 tsp Dijon mustard
• 4 gammon steaks
• For the colcannon:
• 600g floury potatoes, peeled and quartered
• 60g butter
• 50g rashers, finely chopped
• u00bd a small head of Savoy cabbage, finely shredded
• 40ml milk

1. Add the potatoes to a pot of salted water. Bring to the boil, then simmer for 15-20 minutes until tender.
2. Meanwhile, heat a knob of butter in a frying pan over a medium-high heat and cook the bacon and cabbage for 5-7 minutes until the bacon is cooked through and the cabbage is tender.
3. Drain the potatoes and leave them to steam dry for a minute or two. Mash them with the butter, milk, bacon and cabbage.
4. Whisk the orange juice, Worcestershire sauce, honey and mustard in a small saucepan. Bring to a simmer for three minutes until sticky.
5. Preheat the grill to a medium-high heat and add the gammon steaks to a wire rack set over a baking tray. Grill the steaks for 5-6 minutes on each side, brushing frequently with the glaze.
6. Serve the steaks hot with the colcannon.