Gammon in Barbecue Sauce

This is a delicious, if unusual, way to cook a gammon steak.

Ingredients

For 1	Continued...
1 tbspn oil	1 tspn dried oregano
1 gammon steak or 'grill' (about 5 mm thick)	½ tspn chilli powder
100 gm onions (prepared weight)	300 ml c46 curry base sauce (see note 1)
1 tspn ground coriander	100 ml passata
1 tspn ground cumin	1 tbspn of soy or worcestershire sauce

Preparation

Mix together the coriander, cumin, oregano and chilli powder to make a spice 'rub'.
Sprinkle a little of the spice 'rub' onto both sides of the gammon steak and set aside for as long as possible (best covered and refrigerated).
Slice the onion.
Dilute the C44 curry base sauce with 100 ml of warm water (makes 400 ml) and warm before use.

Cooking - 33 min

Heat the oil in a frying pan over a high heat and fry the gammon steak for 2 min on each side and then remove from the pan and set aside.
Reduce the heat to medium and add more oil if necessary and fry the onions for 5 min or until the onions are starting to colour.
Add the remaining spice 'rub' and cook for 1 min, adding c46 base sauce as needed to prevent drying and burning.
Add the remaining c46 base sauce, passata, soy or worcestershire sauce and the gammon and cook for 25 min or until the gammon is fully cooked (see note 2), turning over the gammon after about 12 min, adding water or adjusting the heat if needed to produce a thick sauce.

Serving

Serve with chips and peas and sprouts (if you like them).

Notes

(1) Although the ingredients call for a curry base sauce, it is lightly spiced and will not impart a curry flavour, but it is used as a 'flavoursome' home made vegetable stock. Alternatives could be used but the final flavour balance will be different.
(2) To prevent the oil from spitting a circular metal mesh can be used to cover the pan. These can be purchased with a handle and should be large enough to cover the pan being used.

The main ingredients

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