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

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Gammon with pineapple salsa
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