Preheat the grill to high. Tip the
bulgur and 450ml/16fl oz cold water
into a large saucepan, bring to the
boil and simmer for 8 minutes. Toss
in the peas and leek and bubble for
3-5 minutes more, until soft.
Meanwhile, while the bulgur
bubbles, make the glaze and cook
the gammon. Squeeze the juice of
one orange half into a pan, stir in the
Worcestershire sauce, honey and
mustard and simmer for 2 minutes
until sticky. Season the steaks with
pepper only, put them on the rack
and grill for 5-6 minutes each side,
brushing frequently with the glaze.
When the bulgur is done, drain,
season well with salt and pepper
and fork in the mint sauce.
Cut each steak in half and serve
on the bulgur, with the remaining
orange half cut into segments.