400ml poached unsweetened plums ( see blog page: plums- purple passion)
20ml canola oil
2 red onions, sliced or cut into petals
2 star anise
5ml whole pink peppercorns (you can replace these with 2ml crushed black peppercorns)
Optional: for an Asian twist add 5ml Chinese 5 Spice and 10ml finely grated fresh ginger
1-2 raw gammon steaks or 15mm thick slices of cooked gammon per person
Heat the canola oil, add the onions, star anise and peppercorns and sauté until the onions have softened. Add the plums and simmer mixture for 3-4 minutes.
If the gammon steaks are raw you can pre-grill them, but I prefer to add the raw steaks to the sauce, place a lid on the pan and simmer very gently for 15 minutes.
Add the cooked gammon to the sauce and simmer until the meat is warm. This takes about 5 minutes.
I serve this on a bed of butter sautéed courgette ‘spaghetti’ or finely sliced green cabbage, with boiled baby potatoes in parsley butter on the side.
Optional: for an Asian twist omit the potatoes, slice the gammon into bite sized pieces and serve in a bowl with Asian rice noodles.
Dinner party alternative: Try this recipe with Duck Breast.