Gammon and Charred Pineapple Rings
with Chips, Sticky Glaze and Roasted Veg
- Mustard
Ingredients
450 grams
Potatoes
2 unit(s)
Carrot
80 grams
Tenderstem® Broccoli
1 tin(s)
Pineapple Rings
300 grams
Gammon Steak
15 grams
Honey
10 grams
Wholegrain Mustard
(Contains: Mustard)
Not included in your delivery
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Trim the carrot (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the top shelf until tender, 25-30 mins. Turn halfway through.
Meanwhile, halve any thick broccoli stems lengthways.
When the carrots have 10 mins of roasting time remaining, add the broccoli to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Return to the oven and roast on the middle shelf until tender and crispy, 10-12 mins.
Meanwhile, remove the pineapple from the tin (keep the tin and juice for later).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the pineapple and cook until nicely charred, 5-6 mins. Turn only every couple of mins - this will result in the pineapple picking up some nice colour. Adjust the heat if needed.
Remove from the heat, transfer to a bowl and cover to keep warm.
Give the frying pan a quick clean, then return to a medium-high heat with a drizzle of oil.
Season the gammon with pepper.
Once hot, add the gammon steaks and fry until golden, 2 mins each side. IMPORTANT: Wash your hands and equipment after handling raw pork. The gammon is cooked when no longer dark pink in the middle.
Transfer to a board, cover with foil to keep warm and set aside to rest.
Give the pan another clean, then return to a high heat.
Add the pineapple juice from the tin and honey. Simmer until thickened and syrup, 3-4 mins.
Stir in the mustard and butter until melted. Season with salt and remove from the heat.
Share the gammon steaks between your serving plates. Top with the charred pineapple rings and spoon over the pineapple sauce. Serve the roasted veg and chips alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The honey, pineapple juice, and wholegrain mustard sauce is a highlight, though some find it quite sweet or strong in mustard flavour.
- Ease of prep: The recipe is straightforward for most, though the repeated pan-cleaning steps can feel time-consuming; consider preparing the sauce before the gammon to keep things moving.
- Suggestions: Use only part of the mustard sachet if you prefer a milder sauce, and add a pinch of cinnamon when charring the pineapple for extra warmth. To avoid the gammon cooling down, make the sauce first and keep it warm while you cook the steaks. Parboiling the potatoes and carrots before roasting can help ensure they cook through evenly.
- Next-day meals: Portions are generally considered generous, with plenty of veg alongside the gammon.
- Saltiness: Gammon can be naturally salty, so rinsing the steaks briefly before cooking may help balance the seasoning.
