Gammon steak with caramelised pineapple and a fried egg

This month I’ve delved into dodgy recipes from the 70s – see the chicken supreme – and I’m going to go one deeper and dig up the gammon steak. Specifically, served with pineapple and a fried egg. It’s now a regular feature on the local pub grub menu, but I think this manifestation of gammon was once a staple of recipe books that every 1970s entertaining housewife had to own. It’s now seen as a little bit naff, like cocktail sausages on sticks. Still, there’s something to be said about sweet pineapple slices complementing what is a very salty cut, so when Roaming Roosters offered me a free home-cured gammon steak to try out I could hardly resist!

I went for a modernised take on the version we all know: with an oriental-inspired caramelised pineapple salsa, served with rice rather than chips. On top of the steak I added a fried egg – just ask Argentinians, it works.

You will need:

  • Fresh pineapple, about 150g, chopped
  • One red chilli, deseeded and chopped
  • Sugar
  • Soy sauce
  • One gammon steak
  • One tsp honey
  • One egg

First prepare your pineapple salsa. Fry your chopped pineapple in a little olive oil, add in the chili, 1 tsp of sugar and a splash of soy sauce. You should see the pineapple start to caramelise and glaze over, dark and sticky. Keep it going on one side of the pan and throw in your gammon steak. It should only need 3-4 minutes per side on mid-high heat. Give it a bit of a glaze with the honey. Take everything out the pan and fry your egg, sunny side up and keep it runny.

Serve your gammon on white rice, with the salsa on the side and fried egg on top. Tada! You’ve got loud yin and yang flavours popping out everywhere – spicy and sweet pineapple, salty steak with a sweet glaze, and the perfect bind of the savoury egg.

I really enjoyed the Roaming Roosters home cured flavour – made better by the fact that they use old curing methods passed down through the generations, free from any additives, colourings or flavourings common of today’s gammon. And the good news for you is they’re giving away two free gammon steaks with every March order worth over £40!


7 thoughts on “Gammon steak with caramelised pineapple and a fried egg

  1. I have a friend who friggin’ loves pineapple.

    Pineapple in curry, on baked potatoes, impaled on a cocktail stick with cheese, in lasagne…
    I dedicated a post to the absurdity of his pineapple obsession, and labeled it a near-impossible ingredient to cook in a sensible (opposed to a comical) fashion. But you have managed!

    I think that gammon is a rare occasion where pineapple is an acceptable addition—and caramalising it in chilli/soy/sugar is a stroke of genius! Looks delicious. Am sending him a link immediately and will be giving it a go when I get my hands on some gammon xx

    • Pineapple in curry is a good idea, like mango. I remember when I was young and visited my family in Malaysia, they would always eat pineapple dipped in salt if it was a little tart. So weird but good! x

  2. I once heard that the reason for eating pineapple with gammon is because the enzymes in said fruit help digest the piggy – so hats off to you for cooking gammon in a health conscious fashion! x

  3. I stole your pineapple idea and it was fab! I bought a whole load of free-range gammon steaks from the supermarket for 9p for each packet of 2 (guess what my freezer’s full of…) and had it tonight with the pineapple salsa, sweet potato chips and corn on the cob. FYI Craig decided to add garlic to the pineapple and it was yummy 🙂

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