I like to treat myself to a ham/gammon steak every now and again, and I usually like to shake things up a bit when I do. You could get a gammon steak grill at most pubs over in the UK, served with chips and either a fried egg or a ring of pineapple on top. The fried egg never really appealed to me, but I always enjoyed the pineapple. Today I created a curried pineapple sauce to serve with them instead and it went down a real treat!
Over in the U.K. you never saw "ham" steaks, just gammon steaks. Gammon is simply uncooked ham. It's been smoked and cured but has never been cooked, so you do need to cook them, whereas ham can be eaten as purchases unless otherwise instructed.
In this recipe the steaks are browned and then kept warm while you make the sauce. This sauce is very simple. You can use fresh pineapple as I have done, or well drained tinned pineapple in juice. Both work very well.
I don't use a lot of curry powder in the sauce. Just a half a teaspoon of a medium curry powder. You could certainly use more or even a stronger curry powder if you like the flavour and the heat. I didn't want to overwhelm the natural flavour of the gammon steaks with too much. There is also some maple syrup in there, for a North American touch along with both butter and dark brown sugar, just a touch.
Altogether it makes for a lovely sweet and tangy sauce with a hint of spice that goes so very well with the flavour of the gammon. I think you will enjoy it! I served it with some lemon rice and fresh garden beans. It was a really delicious dinner!
- 1 pound of ham/gammon steaks cut into 4 servings, fat edge slashes at 1/3 inch intervals (the slashing helps to prevent the steaks from curling up)
- 2 cups cubed fresh pineapple
- 2 TBS pure Maple Syrup (I like the Amber Grade)
- 1/2 tsp medium curry powder
- 1 TBS unsalted butter
- 1 TBS packed dark soft brown sugar
Ham/Gammon Steaks Gammon is simply raw ham — the hind leg of the pig cured like bacon but sold uncooked, so it needs full cooking before serving. It may take slightly longer than ham steaks. Slashing the fat edge helps prevent curling in the pan and ensures even browning.
You can use fresh pineapple, as shown, or well‑drained tinned pineapple in juice. Both caramelise beautifully and give the sauce its sweet‑tangy backbone.
Pure Maple Syrup A touch of amber‑grade maple syrup adds North American warmth and depth to the glaze, helping the pineapple turn glossy and golden as it cooks.
Medium Curry Powder Only ½ teaspoon is used — just enough to add gentle warmth without overwhelming the natural flavour of the gammon. You can increase it if you prefer more heat, but the mildness is part of the charm.
Butter Butter enriches the sauce and helps the pineapple caramelise. It also gives the glaze a silky finish once melted and combined with the sugar.
Dark Soft Brown Sugar Just a tablespoon is needed to round out the sweetness and help the glaze thicken into that lovely sticky coating that clings to the steaks.
- Heat a large non stick skillet over medium high heat. Spray with some low fat cooking spray. (Alternately you can use a small amount of cooking oil. I like light olive or avocado oil.)
- Brown the steaks on both sides for 6 to 8 minutes, turning halfway through the cooking process. (Slash the fatty edge of the meat prior to cooking, at 1/2 inch intervals. This will help to keep it from curling up.)
- Remove and set aside to keep warm.
- Add the pineapple, maple syrup and curry powder. Toss to coat. Add the butter and cook, stirring until the pineapple is golden brown and glazed. Add the brown sugar and stir to melt the sugar. (Try not to be in a rush. You don't want to risk burning the sugar, so keep the temperature at about medium heat.)
- Return the ham steaks and turn them in the sauce. Heat through and then serve.
🔪 Slash the fat edge to prevent curling Gammon/ham steaks tend to curl as they cook. Slashing the fat edge at ⅓‑inch intervals keeps them flat and helps them brown evenly.
🔥 Get the pan properly hot Heat your non‑stick skillet over medium‑high heat before adding the steaks. This ensures good caramelisation and prevents steaming.
⏱️ Don’t overcook the gammon Gammon is raw ham, so it needs cooking — but not too much. Brown each side for 6–8 minutes, turning halfway. Overcooking makes it tough.
🍍 Fresh or tinned pineapple both work beautifully Use fresh pineapple for a brighter flavour, or well‑drained tinned pineapple in juice for convenience. Both glaze wonderfully.
🌶️ Keep the curry powder gentle The recipe uses just ½ teaspoon of medium curry powder — enough warmth without overpowering the ham/gammon. Add more only if you prefer a stronger kick.
🍁 Use real maple syrup for the best glaze Amber‑grade maple syrup adds depth and helps the pineapple caramelise into a glossy, sticky coating.
🧈 Let the butter melt fully before adding sugar This ensures the brown sugar dissolves smoothly and the sauce becomes silky rather than grainy.
🔄 Turn the steaks in the sauce at the end Once the pineapple is golden and glazed, return the gammon to the pan and turn it in the sauce so every surface gets coated.
👨👩👧 Mild enough for kids, flavourful for adults The sauce has just a hint of spice — perfect for family meals.
🍚 Serve with something bright and fresh Lemon rice and green/yellow beans make a lovely contrast to the sweet‑spicy glaze.
Curried Pineapple Glazed Ham/Gammon Steaks
Simple, quick and easy with fabulous flavours! I served it with lemon rice and green and yellow haricot beans.
Ingredients
- 1 pound of ham/gammon steaks cut into 4 servings, fat edge slashes at 1/3 inch intervals (the slashing helps to prevent the steaks from curling up)
- 2 cups cubed fresh pineapple
- 2 TBS pure Maple Syrup (I like the Amber Grade)
- 1/2 tsp medium curry powder
- 1 TBS unsalted butter
- 1 TBS packed dark soft brown sugar
Instructions
- Heat a large non stick skillet over medium high heat. Spray with some low fat cooking spray.
- Brown the steaks on both sides for 6 to 8 minutes, turning halfway through the cooking process. Remove and set aside to keep warm.
- Add the pineapple, maple syrup and curry powder. Toss to coat. Add the butter and cook, stirring until the pineapple is golden brown and glazed. Add the brown sugar and stir to melt the sugar.
- Return the ham steaks and turn them in the sauce. Heat through and then serve.
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