Succulent gammon steaks with a fragrant, refreshing orange sauce, Rochester Gammon Steaks may be served with jacket potatoes and steamed broccoli.
4 gammon steaks
1 teaspoon dried marjoram
8 fl. oz. dry white wine
5 fl. oz. fresh orange juice
1 oz. butter
1 oz. flour
½ teaspoon salt .5 teaspoon white pepper grated rind of 1 large orange 1 large orange, peeled, white pith removed and sliced
Preheat the grill to moderate.
Rub the steaks with the marjoram and place them on the rack in the grill pan. Place the pan under the heat and grill for 5 minutes on each side.
Meanwhile, make the sauce. Place the wine and orange juice in a medium-sized saucepan and bring them to the boil over high heat. Remove the pan from the heat and set aside.
Melt the butter in a small saucepan over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the wine and orange juice, stirring constantly and being careful to avoid lumps. Season with the salt and pepper and stir in the orange rind. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is fairly thick and smooth. Remove the pan from the heat.
Remove the steaks from the heat. Transfer them to a warmed serving dish and pour the sauce over the top. Garnish with the orange slices and serve at once.