Grilled Gammon Steaks with Pineapple Salsa
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Mains
Description
Gammon steaks cooked on the braai and topped with a fresh pineapple, chilli, and coriander salsa. Served with charred corn and herby potato salad for a summery, festive twist.
Ingredients
Gammon Steaks
8 gammon steaks
1 Tbsp (15 ml) black pepper
2 Tbsp (30 ml) paprika
¼ C (60 ml) pineapple juice (or syrup from tinned pineapple, if using)
2 Tbsp (30 ml) honey
Salsa
½ C (125 ml) tinned or fresh pineapple, diced
1 green pepper, diced
1 tomato, diced
½ red onion, diced
1 Tbsp (15 ml) fresh mint, chopped
2 Tbsp (30 ml) fresh parsley, chopped
1 Tbsp (15 ml) honey
2 Tbsp (30 ml) olive oil
Salt and black pepper, to taste
Corn
4 sweetcorn cobs
To Serve
Small handful fresh microherbs (optional)
Instructions
Gammon Steaks
Season the gammon steaks with black pepper and paprika. In a small pan, simmer the pineapple juice/syrup over medium heat until reduced by one-third, about 5 minutes, then stir in the honey to make a basting syrup.
Prepare a medium-heat fire using good-quality charcoal or briquettes – you should be able to hold your hand 12–15 cm above the grid for 5–6 seconds before pulling away. Place the steaks on the grid and cook for 10–12 minutes, turning every 2–3 minutes. After the first 3 minutes, start basting with the pineapple glaze, brushing generously on both sides and flipping often until sticky, glossy, and caramelised.
Salsa
Combine the pineapple, green pepper, tomato, red onion, mint, parsley, honey, and olive oil in a bowl. Mix well and season to taste with salt and black pepper.
Corn
Boil the corn cobs in salted water for 10–12 minutes, until tender. Drain and transfer to the braai to char lightly on all sides. Slice the kernels off the cobs, season, and set aside.
To Serve
Serve the gammon steaks with salsa spooned over the top, alongside charred corn. Garnish with microgreens, if using.
