Sticky glazed gammon

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1. 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.
2. 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.
3. When the bulgur is done, drain, season well with salt and pepper and fork in the mint sauce.
4. Cut each steak in half and serve on the bulgur, with the remaining orange half cut into segments.

PER SERVING

465 kcalories, protein 45g, carbohydrate 55g, fat 8 g, saturated fat 2g, fibre 5g, salt 6.89 g

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• superkat

  26 June 2008

  superkat rated and commented on this recipe

  

  Wow! This is great, and so tasty. Some really tangy flavours and nice and easy too. The bulgar wheat makes a great change from the usual rice and pasta, too.

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Ingredients

• 85g bulgur wheat
• 85g fresh or frozen peas or petits pois (200g/8oz in the pod)
• 1 large leek , thinly sliced
• 1 orange , halved
• 1 tbsp Worcestershire sauce
• 1 tbsp runny honey
• 1 tsp Dijon mustard
• 2 lean gammon steaks
• 1 tbsp mint sauce

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 25 35 mins

Low-fat

Ingredients

• 85g bulgur wheat
• 85g fresh or frozen peas or petits pois (200g/8oz in the pod)
• 1 large leek , thinly sliced
• 1 orange , halved
• 1 tbsp Worcestershire sauce
• 1 tbsp runny honey
• 1 tsp Dijon mustard
• 2 lean gammon steaks
• 1 tbsp mint sauce

PER SERVING

465 kcalories, protein 45g, carbohydrate 55g, fat 8 g, saturated fat 2g, fibre 5g, salt 6.89 g

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