1 large gammon steak, rind on (about 350g12oz; 1cm/½in thick)
a little oil, for brushing
1 tsp maple or golden syrup
For the salsa
100g fresh pineapple, finely chopped
1 large red chili, seeded and finely chopped
1 tsp soft brown sugar
1 tbsp chopped fresh coriander
First, make the salsa. Mix together all of the ingredients (use 1⁄2 a chili for a milder flavour, all of it for a pungent one). Set aside while you cook the gammon.
Heat the grill for 3 mins. Use a thin-bladed knife to slice the gammon into 2 steaks, then snip the rind every 2-3cm.
Lightly brush with oil. Grill for about 3 mins each side until just firm, then brush over the maple syrup on one side and cook for 1 min more. Remove and leave to stand for 2-3 mins.
Serve the gammon with the salsa spooned over the top. Good with a chicory salad or green beans and chunky-cut chips.
Recipe adapted from: Good Food