Cajun Spiced Gammon

This is an unusual way to cook a gammon steak (usually it is grilled or pan fried) but it produces a delicious alternative and whilst all the ingredients are not English the gammon steak certainly is. It is a hot dish, so see note (1) if this is not to your taste.


For 1 Continued...
1 tbspn oil 1 portion cajun spice mix (about 24 ml - see note 1)
1 gammon steak or 'grill' (about 5 mm thick) 1 tspn dried thyme
100 gm onions (prepared weight) 300 ml C44 curry base sauce (see note 2)
50 gm mushrooms  



  1. 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.
  2. Reduce the heat to medium and add more oil if necessary and fry the onions and mushrooms for 5 min or until the onions are starting to colour.
  3. Add the cajun spice mix and thyme and cook for 1 min, adding c44 base sauce as needed to prevent drying and burning.
  4. Add the remaining c44 base sauce and the gammon and cook for 25 min or until the gammon is fully cooked (see note 3), turning over the gammon after about 12 min, adding water or adjusting the heat as needed to produce a thick sauce.


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


(1) The Cajun spice mix is hot, so reduce the amount of cayenne or chilli powders in the mix if you don't like it hot. Cajun spice can also be purchased from many supermarkets but the quantity used may need adjusting.
(2) 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.
(3) 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.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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