Remove the gammon steaks from their packaging and pat them dry with paper towels. Drying the surface helps the meat brown more effectively in the pan. If the steaks have a thick rind or excess fat around the edges, trim only what you prefer to remove, leaving a little fat to help develop flavor during cooking.

In a small bowl, mix the honey, mustard, vinegar or lemon juice, and water until smooth. Set the glaze aside while you cook the pork. If you prefer a traditional savory gammon steak, you can skip this step and simply use black pepper, garlic powder, or thyme for seasoning.

Place a large frying pan over medium heat and add a little olive oil if the pan needs it. Once the pan is hot, carefully lay the gammon steaks in a single layer. Avoid overcrowding, because too many steaks can lower the pan temperature and cause the meat to steam rather than brown.

Cook the steaks for approximately 4–6 minutes on the first side, depending on thickness, then turn them using kitchen tongs. Cook the second side for another 4–6 minutes or until the steaks are safely cooked through. These timings are estimates; use a meat thermometer and follow the recommended safe internal temperature for whole cuts of pork.

If using the honey-mustard glaze, brush a thin layer over the steaks during the final 1–2 minutes of cooking. Turn the steaks carefully to coat both sides, allowing the glaze to become glossy without burning. Reduce the heat if necessary, as honey can caramelize quickly and become bitter when overheated.

Transfer the cooked gammon steaks to a clean plate and allow them to rest for about 3 minutes. Finish with chopped parsley or a squeeze of lemon juice if desired. Serve immediately with chips, mashed potatoes, peas, pineapple, or a fried egg for a classic British-style meal.