Gammon with Spiced Rhubarb Chutney

Succulent pan-fried gammon steaks served with a homemade tangy, spiced rhubarb and tomato chutney and fresh green cabbage.

Dinner High Protein Rhubarb Chutney Gammon

Estimated Nutrition

Calories

1090.2

kcal / serving

2180.4 kcal total

Carbs

152.3g

per serving

304.6 g total

Fat

29.2g

per serving

58.4 g total

Protein

55.1g

per serving

110.2 g total

Cook Time

130

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Soft Brown Sugar

CondimentsSauces

200

Red Wine Vinegar

Fruits

piece

Lemon

zest and juice

Meat

piece

Gammon Steak

NutsSeeds

clove

Garlic

chopped

tbsp

Thyme

fresh leaves

0.5

tsp

Cinnamon

ground

piece

Clove

OilsFats

tbsp

Olive Oil

Vegetables

500

Rhubarb

piece

Onion

finely chopped

100

Tomato

chopped

tsp

Ginger

ground

Method

Cook rhubarb, sugar, and water in a pan over medium heat until rhubarb softens.

Add onions, garlic, tomatoes, thyme, vinegar, lemon, and spices to the pan.

Simmer the mixture for two hours until the chutney reaches a thick consistency.

Snip the fat on the gammon steaks in several places with scissors.

Fry gammon in hot olive oil for 4 minutes on each side.

Serve the gammon with chutney and cooked green cabbage.