Glazed Gammon with Roasted Pineapple
A classic British celebration dish: tender gammon steak caramelized with a sweet and sticky pineapple glaze. Ready in under 45 minutes with minimal fuss.
- Total time
- 40 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 4 steaks (about 180g each) gammon steak (thick-cut ham)
- 1 small (about 800g) fresh pineapple
- 3 tablespoons dark brown sugar
- 2 tablespoons wholegrain mustard
- 2 tablespoons balsamic vinegar
- 4 sprigs fresh thyme sprigs
Instructions
- 1
Set the oven to 200°C (400°F) and wait until the indicator light tells you it has finished heating, about 10 minutes.
- 2
Cut the pineapple in half lengthwise from the crown to the base, then cut each half lengthwise again to make four long quarters.
- 3
Place a pineapple quarter on the cutting board with the flat side down, then slice off the tough core by cutting a diagonal line from the inner edge of the fruit to remove a wedge of brown core, rotating and repeating until no core remains.
- 4
Cut the pineapple quarters crosswise (side to side) into 2cm-thick rings, keeping the skin on so the fruit holds its shape during roasting.
- 5
In a small bowl, stir together 3 tablespoons brown sugar, 2 tablespoons wholegrain mustard, and 2 tablespoons balsamic vinegar until the sugar starts to dissolve and the mixture looks like thick paste.
- 6
Spread the pineapple rings across a large roasting tray in a single layer, then roast in the oven for 15 minutes until the cut surfaces turn golden-brown and the edges are caramelised.
- 7
Heat a large skillet over medium-high heat until a drop of water sizzles and evaporates on contact, about 90 seconds.
- 8
Place the four gammon steaks in the hot skillet in a single layer without overlapping, then cook for 4 minutes until the underside turns golden-brown and the edges curl slightly.
- 9
Flip each gammon steak over using tongs or a spatula, then cook for another 4 minutes until the second side is golden-brown.
- 10
Pour the brown sugar glaze mixture into the skillet around the gammon steaks, then tilt and rotate the pan so the glaze pools evenly under and around each steak.
- 11
Place one sprig of fresh thyme on top of each gammon steak, then cook for 2 more minutes without stirring until the glaze becomes sticky and coats the meat.
- 12
Remove the roasted pineapple from the oven and check that the skin is deep golden-brown and the fruit is tender when pierced with a fork.
- 13
Place one gammon steak on each of four warmed plates, positioning it in the center of the plate.
- 14
Spoon the sticky glaze from the skillet evenly over each gammon steak, using a tablespoon to drizzle it across the meat.
- 15
Arrange the roasted pineapple rings to the side of each gammon steak, standing them upright so they lean against the meat.
- 16
Discard the thyme sprigs from the top of each steak, then serve immediately while the gammon and pineapple are still warm.
Tools you’ll need
- 12-inch skillet or frying pan
- large roasting tray
- sharp chef's knife
- cutting board
- small mixing bowl
- metal tongs or spatula
- tablespoon
- fork for testing
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