Radio3 mins ago
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Do you mean gammon steaks??.... Of course time varies in either case according to how thick the steaks are, but you can do them under the grill for 5min on each side, or you can do them in the oven for a bit longer-say 7-10 min on each side. I would also rub them with a mixture of brown sugar and mustard. Just be careful not to burn them.
Snip the rind round the steak and lay in an oven proof dish - one for each person. Pour over a glass of dry white wine. Cover with a lid or foil. Place in a medium oven for about 25 minutes if thin to 45 if very thick. Take out the steaks (there will be a white deposit on them but just scrape that back into the liquid) and keep warm. Put the liquid into a non stick saucepan and add a pot of double cream. Heat gently but do not boil. Add a little cornflour and then strain through a close mesh sieve. Serve the steaks with jacket or new potatoes and green veg such as broccoli or green beans and the sauce poured over. This is a lovely meal but not to be eaten too often.