Glazed Gammon with Pineapple

Ingredients · per serving

• 120 g Frozen peas
• 400 g Gammon steaks
• 500 g Maris Piper potatoes
• to taste Black pepper
• 4 rings Pineapple rings (tinned)
• 1 tbsp Sunflower oil
• 2 tbsp Honey
• 30 g Butter
• 1 tbsp Dijon mustard
• 80 ml Whole milk

Instructions

1. Peel and chunk the potatoes. Boil in salted water 15-18 minutes until knife-tender. Drain. Mash with butter, milk and pepper (no salt — gammon is salty enough).
2. Pat the gammon steaks dry. Snip the fat at 2cm intervals — stops them curling in the pan. No salt needed.
3. Heat 1 tbsp sunflower oil in a wide pan over medium-high heat. Lay the gammon steaks in. Cook 3 minutes per side until deep gold with crispy fat. Lift onto a plate.
4. Lower heat to medium. Drain the pineapple rings, reserving 2 tbsp of the juice. Lay the rings in the same pan. Cook 90 seconds per side until lightly caramelised.
5. Push the pineapple to one side. Add the honey, Dijon mustard, reserved pineapple juice and a splash of water to the empty space. Stir into a glossy glaze, 60 seconds.
6. Return the gammon steaks. Spoon the glaze over both sides. Warm through 30 seconds.
7. Plate the mash. Lay a gammon steak on top, fan pineapple alongside, drizzle the pan glaze generously. Steamed peas or buttered greens on the side.

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