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Gammon with Caramelised Fresh Pineapple

A quick dish to make, although fresh pineapple is better, it's also good with tinned pineapple cubes – as long they're in fruit juice rather than syrup.

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For 4 helpings:

4 unsmoked Gammon Steaks

1 oz/30gr Butter or 1 tablespoon Olive Oil

2 tablespoons (30ml) Dark Muscovado Sugar

1 lb/450gr chopped fresh Pineapple pieces - over the equivalent of drained tinned

a little salt plus freshly-ground Black Pepper


Gently heat the butter or olive oil in a large frying pan.
Add the gammon steaks and cook them for 2 minutes on each side.
Mix the pineapple pieces with the sugar, then tip it into the frying pan.
Add a little salt and plenty of freshly-ground black pepper.
Cook for a further 3 minutes or until the sugar has melted.


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