Griddled gammon steaks taste heavenly served with crispy potatoes, a sweet, zesty pineapple salsa and refreshing watercress salad.
- Heat the oven to gas 7, 220°C, fan 200°C. Toss the potatoes with half the oil, then season. Spread on a baking tray lined with nonstick baking paper and roast for 30-35 mins, tossing halfway through.
- Meanwhile, mix the honey with a splash of water. Trim the fat from the gammon and cut in half. Brush with 1 tsp oil and season. Heat a ridged griddle pan and cook 2 pieces of gammon for 2-3 mins per side, until cooked through. Brush half the honey mix over the cooked gammon. Keep warm while you repeat with the remaining gammon and honey mix.
- Meanwhile, mix the pineapple with the allspice and 1 tsp oil, plus a twist of black pepper. Roast on a baking tray for 15 mins. Put the onion in a bowl with the lime juice and zest. Season. Add the roasted pineapple and stir through with the chopped herbs.
- Serve the gammon with the pineapple salsa, crispy potatoes, radishes and watercress salad.
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