Gammon (Ham) Steaks with Whiskey Sauce (Irish)

This is proper Irish pub grub. Thick ham steaks brushed with melted butter and grilled until caramelized at the edges, then smothered in a quick whiskey and brown sugar gravy made in the same pan. The whole dinner takes 25 minutes.

The sauce starts with finely chopped onions softened in butter, then a simple roux of flour stirred in off the heat to prevent lumps. Stock and brown sugar go in next, simmered just long enough to cook out the raw flour taste. The whiskey is added at the very end so its warmth and character aren’t boiled away.

Snipping the fat around the edge of each steak before grilling is a small step that prevents them from curling up under the heat. Flat steaks cook evenly; curled steaks burn at the edges and stay raw in the center.

Kitchen Tips

• Use Irish whiskey for authenticity. Its smooth, slightly sweet profile suits ham better than peaty Scotch.
• Stir the flour into the butter and onions off the heat. Adding flour directly over flame causes lumps that won’t dissolve.
• The sauce should coat the back of a spoon. If it’s too thick, thin it with a splash of water or stock.
• Warm the serving platter before plating. Hot gravy on a cold plate goes cold fast.

Variations

• Add a tablespoon of whole grain mustard to the finished sauce for a sharper, more complex flavor.
• Swap whiskey for Irish stout (like Guinness) for a darker, more malty gravy.
• Serve with colcannon instead of sauteed potatoes for a more traditional Irish side.