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Pan-Fried Gammon

Pan-Fried Gammon

with Sweet Potato Wedges and Pineapple Salsa

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We’ve combined two classic flavour combinations, gammon and pineapple, for a 20 minute dish that you can’t beat. Succulent gammon steaks are pan-fried until golden and then served alongside sweet potato wedges, crunchy stir fried broccoli, and a fresh zingy pineapple salsa. Bring a bit of old school British flavour back to your weeknight menu with this delicious recipe.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 grams

Small Sweet Potato

½ tin(s)

Pineapple Rings

½ unit(s)

Red Bullet Chilli

½ bunch(es)


1 unit(s)


2 unit(s)

Gammon Steak

½ unit(s)


1 tbsp

Juice from Pineapple

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1435 kJ
Energy (kcal)343 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate0 g
of which sugars37.0 g
Protein38 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Chop your sweet potato into 1cm thick wedges (no need to peel). Pop onto a lined baking tray and drizzle with oil. Season with salt and pepper. b) Give your tray a shake to coat evenly then spread out and roast until so and golden, 15-17 mins. Turn halfway through cooking.


a) Meanwhile, drain and reserve the juice from the pineapple rings. Chop into small chunks. b) Thinly slice the red chilli (remove the seeds if you're not a fan of heat). c) Roughly chop the coriander (stalks and all). Chop the broccoli into small florets.


a) Heat a splash of oil in a frying pan over medium-high heat. When hot, lay in the gammon steaks. b) Brown for 1 minute on each side. Reduce the heat to medium and cook for a further 3-4 mins on each side. IMPORTANT: The gammon needs to be cooked all the way through before eating.


a) While the gammon is cooking, mix the pineapple chunks with half the chilli and the coriander in a small bowl. Grate in the zest of the lime and season with salt and pepper. b) Mix in a glug of olive oil and the juice from the pineapple chunks (see ingredients for amount). tTIP: Be careful not to use it all. c) Taste and add a pinch of sugar (if you have some) and a squeeze of lime juice if it needs it.


a) Once the gammon is cooked, transfer to a plate and cover with foil to keep warm. b) Wash out the frying pan, return to medium- high heat and add a splash of oil. c) Add the broccoli and remaining chilli. d) Stir-fry until tender, 4-5 mins.


a) When the wedges are ready, share between your plates and serve the gammon alongside. b) Add any resting juices from the gammon to the salsa and spoon this over the gammon. Serve the broccoli alongside. ENJOY!