1 large gammon steak, rind on (about 350g/12oz; 1cm/1⁄2in thick)
a little oil, for brushing
1 tsp clear honey
FOR THE SALSA
100g/4oz fresh pineapple, finely chopped
1 large red chilli, seeded and finely chopped
1 tsp soft brown sugar
1 tsp soy sauce
1 tbsp chopped fresh coriander
First, make the salsa. Mix together all of the ingredients (use 1⁄2 a chilli 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; see Know-how, left. Lightly brush with oil. Grill for about 3 mins each side until just firm, then brush over the honey 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
283 kcalories, protein 32g, carbohydrate 10g, fat 13g, saturated fat 4g, fibre 1g, added sugar 5g, salt 6.12g