Perfect Gammon Pasta

Our unique curing techniques and happy British pigs make for the most delectable gammon. This simple dish combines our unsmoked gammon steaks with pasta and cream for a warming and flavoursome meal that won’t take too long to prepare.

To serve four people you should set aside a little over half an hour to prepare and cook our perfect gammon pasta.


2 unsmoked gammon steaks
2 teaspoons tomato purée
1 teaspoon olive oil
300ml double cream
An onion
Three-quarters of a punnet button mushrooms
Around 650g pasta (we recommend penne pasta for this dish)
Salt and black pepper

Step 1
Cut the button mushrooms into quarters and chop the onion finely. Begin to cook the onions in the olive oil.

Step 2
Our unsmoked gammon steaks are lean, from outdoor-reared pigs, so there’s no excess fat to remove; cut them into thick chunks. Remove the onion from the oil when they’re softened but not browning.

Step 3
Place the gammon steaks in the oil and cook until brown.

Step 4
Boil the pasta to your preferred consistency.

Step 5
Add the onions back in with the gammon steaks along with the mushrooms and cook for around five minutes before adding in the tomato purée.

Step 6
Once the tomato is stirred in, add double cream and bring it to the boil. Let it simmer until the consistency becomes thicker.

Step 7
Add the pasta and stir in. Season it with salt and pepper to taste then serve.

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