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
- 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!