Gammon Steaks are one of Carl’s favourites. Usually we have it with a slice of pineapple & cheese sauce or eggs and chips but it’s way too hot right now.

When we came to Canada we couldn’t find Gammon so we made our own. A true British favourite made from pork legs that are cured but not smoked.

He loved this new pineapple salsa twist, especially as he had a massive 2lb gammon steak plus chips and pesto mushrooms on the side. Of course this is enough for 2 people.

INGREDIENTS

1 large Berkshire Pork Gammon Steak
1 tbsp honey
1 teaspoon soy sauce
1 tablespoon melted butter or olive oil

For the Salsa

8 oz fresh pineapple
1 tbsp olive oil or melted butted
1/3 cup orange juice
2 tbsp brown sugar
1 crushed garlic clove
2 tbsp white wine vinegar
4 scallions or 1 shallot finely chopped
2 red chillies, de seeded and finely chopped (or sriracha sauce to taste)
10 fresh basil leaves finely sliced
salt and pepper

Directions

Make 1” Slices in the fat all around the edge of the Berkshire Pork Gammon Steak. This will stop the Steak from curling when you cook it.
Mix together soy sauce, honey and melted butter/olive oil and brush on either side of Berkshire Gammon Steak.
Cook Gammon on bbq for about 8/10 mins on each side until internal temp is 160F
Take the top and bottom off the pineapple and remove skin
Slice pineapple into 1/2” slices and brush with melted butter or olive oil
Barbeque for 3 - 4 mins per side until golden and charred.
Put orange juice, sugar, garlic, white wine vinegar, chopped shallots/scallions, chillies and sliced basil into a bowl.
Chop pineapple into bite-size pieces and add to the rest of the salsa ingredients.
To serve, pile the pineapple Salsa onto The Gammon Steaks and serve with chips (fries) and grilled mushrooms.

We love ham and pineapple together but it’s another of those great debates - Fruit with meat- what do you think?

Enjoy xxx