Waitrose and Partners
Gammon with sticky mustard pineapple, sautéed kale & potatoes

Gammon with sticky mustard pineapple, sautéed kale & potatoes

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Four ingredients to a delicious, speedy midweek meal.

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  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook15 mins
  • Total time20 mins

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Ingredients

  • 2 x 200g No.1 Free Range Unsmoked Gammon Steak
  • 275g pack pineapple
  • 150g pack British whole leaf kale
  • 375g pack Charlotte potatoes

Method

  1. Grill the gammon according to pack instructions.

  2. Meanwhile, tip the pineapple and any juice in the pack into a saucepan, add a 1 tbsp clear honey (or brown sugar), 1 tsp wholegrain or Dijon mustard and a splash of water. Simmer until sticky.

  3. Pull the thick stems from the kale, then wash the leaves. Tip the potatoes and their butter into a frying pan and cook for 7-10 minutes, until tender, piping hot, crisp and golden, then toss in the damp kale and let it wilt. Season and serve with the gammon and sticky pineapple.

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