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Gammon (Ham Steak) With Egg and Cheese Sauce

There’s a certain nostalgia that washes over me whenever I think about gammon steaks. As a child, Sundays at my grandmother’s were synonymous with the savory scent of ham wafting from the kitchen. She always served it with a rich, golden cheese sauce, and the simple pleasure of cutting into that salty ham, topped with creamy cheese and a perfectly cooked egg, is a memory I cherish. It’s comfort food elevated, a reminder of simpler times, and a testament to the fact that some dishes are timeless for a reason.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Dietary Type: Not specified

Ingredients

4 ounces butter
4 ounces flour
1 1/4 cups milk, warmed
1 teaspoon nutmeg, grated
4 ounces Cheddar cheese, grated
4 eggs, hard-boiled, quartered
2 ham steaks
1 teaspoon cayenne pepper
4 tablespoons Parmesan cheese, grated

Equipment Needed

Heavy-based saucepan
Whisk
Broiler
Cutting board
Knife

Instructions

Begin by preparing the cheese sauce. In a heavy-based saucepan, heat the butter over medium heat until melted.
Stir in the flour and cook gently, stirring constantly, for 1-2 minutes. This creates a roux, which will thicken the sauce. Be careful not to brown the roux.
Gradually add the warmed milk, stirring well as you do so, to prevent lumps from forming. Continue to cook, stirring continuously, until the mixture has thickened into a smooth white sauce.
Add the nutmeg and Cheddar cheese, stirring well until the cheese has completely melted and is fully incorporated into the sauce. Keep the sauce warm over low heat, stirring occasionally, while you prepare the ham.
Preheat your broiler.
Broil the ham steaks until cooked on one side. This will take only a few minutes, so watch them carefully to prevent burning.
Turn over the ham steaks.
Top the uncooked side of each ham steak with the hard-boiled egg quarters, distributing them evenly.
Spoon the cheese sauce generously over the ham steaks and eggs, ensuring everything is well coated.
Sprinkle the cayenne pepper and Parmesan cheese evenly over the top of the cheese sauce.
Cook briefly under the broiler until the cheese sauce is glazed and bubbly and the Parmesan is lightly browned. This should only take a minute or two; keep a close eye on it to prevent burning.
Serve the gammon steaks immediately while hot and the cheese sauce is at its best.

Expert Tips & Tricks

Warming the milk beforehand helps it incorporate more smoothly into the roux, preventing lumps.
For a richer cheese sauce, consider using a combination of Cheddar and Gruyere cheese.
To prevent the cheese sauce from forming a skin while you’re preparing the ham, place a piece of plastic wrap directly on the surface of the sauce.
If your cheese sauce becomes too thick, whisk in a little extra warmed milk to reach your desired consistency.
If you don’t have a broiler, you can cook the ham steaks in a pan on the stovetop. Cook the first side, flip it, and top with the eggs and cheese sauce. Cover the pan with a lid and cook until the ham is heated through and the cheese is melted and bubbly.
For a little extra zing, try adding a dash of Worcestershire sauce to the cheese sauce.
A little Dijon mustard added to the cheese sauce elevates the taste and adds a new dimension to the flavour.

Serving & Storage Suggestions

Serve the gammon steaks immediately while hot, accompanied by a side of steamed green beans, buttered new potatoes, or a fresh green salad. The rich flavors of the ham and cheese sauce pair well with a crisp, dry white wine or a light-bodied beer.

If you have any leftover cheese sauce, it can be stored in an airtight container in the refrigerator for up to two days. Reheat gently in a saucepan over low heat, stirring frequently, or in the microwave in 30-second intervals, stirring between each interval. Note that the texture may change slightly upon reheating.

It is not recommended to freeze the cheese sauce, as it may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value (Approximate)
Calories	569 kcal	Not available
Total Fat	42g	Not available
Saturated Fat	25g	Not available
Cholesterol	317mg	Not available
Sodium	524mg	Not available
Total Carbohydrate	27g	Not available
Dietary Fiber	1g	Not available
Sugars	1g	Not available
Protein	21g	Not available

Note: These values are estimates and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour for the cheese sauce. Ensure all other ingredients are also gluten-free.
Dairy-Free: Substitute the butter with a dairy-free butter alternative and the milk with unsweetened almond milk or oat milk. Use a dairy-free Cheddar cheese alternative. The taste and texture of the sauce will be slightly different.
Spicy: Increase the amount of cayenne pepper for a spicier kick. You can also add a pinch of red pepper flakes to the cheese sauce.
Vegetarian: While the ham cannot be replaced, you could serve the cheese sauce and egg mixture over grilled halloumi cheese for a vegetarian option.
Cheese Variations: Experiment with different types of cheese in the sauce. Gruyere, Gouda, or even a smoky cheese can add unique flavors.
Herb Infusion: Add fresh herbs like thyme or rosemary to the cheese sauce for an aromatic twist.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese for the cheese sauce?
A: While convenient, pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly as freshly grated cheese. For the best results, grate your own cheese.

Q: How can I prevent the cheese sauce from curdling?
A: Avoid overheating the cheese sauce and be sure to stir it constantly while the cheese is melting. If it does curdle, try whisking in a tablespoon of cold milk.

Q: Can I make the cheese sauce ahead of time?
A: Yes, you can make the cheese sauce up to 2 days in advance and store it in the refrigerator. Reheat gently over low heat, stirring frequently, or in the microwave in short intervals.

Q: What is the best way to hard-boil eggs?
A: Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Immediately transfer to an ice bath to stop cooking.

Q: Can I use different cuts of ham for this recipe?
A: Yes, while ham steaks are traditional, you can also use thick slices of leftover cooked ham. Simply broil or pan-fry them until heated through.

Final Thoughts

This Gammon (Ham Steak) With Egg and Cheese Sauce is more than just a recipe; it’s a comforting experience, a taste of home, and a blank canvas for your culinary creativity. Don’t be afraid to experiment with different cheeses, herbs, or spices to make it your own. Whether you’re cooking for a cozy weeknight dinner or a special Sunday brunch, this dish is sure to impress. I encourage you to give it a try, share your creations, and let me know what variations you come up with! Bon appétit!

Gammon (Ham Steak) With Egg and Cheese Sauce Recipe