Ingredients:
- 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
Method:
- Add the potatoes to a pot of salted water. Bring to the boil, then simmer for 15-20 minutes until tender.
- 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.
- Drain the potatoes and leave them to steam dry for a minute or two. Mash them with the butter, milk, bacon and cabbage.
- Whisk the orange juice, Worcestershire sauce, honey and mustard in a small saucepan. Bring to a simmer for three minutes until sticky.
- 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.
- Serve the steaks hot with the colcannon.