Apricot-glazed Gammon Steaks With Paprika Potatoes

10 Ingredients

Number of servings

500grams potatoes, peeled and cut into cubes
4 lean gammon steaks, about 100 g each
3tablespoons vegetable oil
1 onion, roughly chopped
400grams can apricots in fruit juice, drained and juice reserved
1teaspoons ground cinnamon
2teaspoons ground paprika
3tablespoons chopped parsley
1teaspoons salt
1teaspoons pepper

Method

Step 1 of 5

Bring a large saucepan of lightly salted water to the boil and cook the potatoes for 10 minutes. Drain.

Step 2 of 5

Meanwhile, cook the gammon under a preheated high grill for 5-6 minutes on each side until cooked through.

Step 3 of 5

While the potatoes and gammon are cooking, heat 1 tablespoon of the oil in a large, heavy-based saucepan and cook the onion over a medium heat, stirring frequently, for 3-4 minutes until softened. Add the apricot juice and cinnamon and cook over a high heat for 3 minutes to reduce the liquid by half. Remove from the heat and add the apricots, then pour all the mixture into a food processor and whizz to a thick, textured sauce. Return to the saucepan and heat through gently while finishing the potatoes.

Step 4 of 5

Heat the remaining oil in a large, heavy-based frying pan and cook the drained potatoes over a high heat, stirring frequently, for 5 minutes until golden and crisp. Sprinkle over the paprika, season with pepper and toss in the parsley.

Step 5 of 5

Spoon the sauce over the gammon to serve, accompanied by the paprika potatoes.