2 tbsp (25 g) 1 oz butter
4 gammon (ham) steaks
3 tbls 25 g (1 oz) flour
1 1/4 cup (300 ml) 1/2 pint milk
4 oz (100 g) Lancashire cheese, crumbled
salt and freshly ground pepper
2 eggs, hard-boiled and sliced
Watercress (salad cress) or chopped fresh parsley to garnish
4 gammon (ham) steaks
3 tbls 25 g (1 oz) flour
1 1/4 cup (300 ml) 1/2 pint milk
4 oz (100 g) Lancashire cheese, crumbled
salt and freshly ground pepper
2 eggs, hard-boiled and sliced
Watercress (salad cress) or chopped fresh parsley to garnish
method
1. Melt butter in a large pan and fry gammon steaks on both sides. Transfer to a shallow flameproof dish.
2. Stir the flour into the butter remaining in the pan and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add 75 g (3 oz) cheese and seasoning to taste.
3. Arrange hard-boiled eggs over gammon and coat with cheese sauce. Sprinkle with remaining cheese.
4. Bake in the oven at 200°C (400°F) mark 6 for 15 minutes. Garnish with watercress or parsley and serve with buttered noodles and peas.
2. Stir the flour into the butter remaining in the pan and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add 75 g (3 oz) cheese and seasoning to taste.
3. Arrange hard-boiled eggs over gammon and coat with cheese sauce. Sprinkle with remaining cheese.
4. Bake in the oven at 200°C (400°F) mark 6 for 15 minutes. Garnish with watercress or parsley and serve with buttered noodles and peas.
serving amount
serves 4
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