Sticky gammon and pineapple with colcannon
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Sticky gammon and pineapple with colcannon
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
569Kcal
Fat
11gr
Saturates
4gr
Carbs
65gr
Sugars
32gr
Fibre
10gr
Protein
46gr
Salt
4.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 350g peeled potatoes, eg Maris Piper
- 2 x 200g gammon steaks, trimmed
- 4 slices of fresh pineapple from a 350g pack
- 3 tbsp mango chutney
- 1 tbsp lemon juice
- 4 spring onions, sliced
- 150g spring greens or green cabbage, roughly chopped
- 4 tbsp skimmed milk
Step by step
- Preheat the grill to high and line a baking tray with foil. Roughly chop the potatoes and boil for 13 minutes until almost tender.
- Meanwhile, put the gammon steaks and pineapple rings on the lined tray and grill the gammon for 4 minutes each side (there’s no need to turn the pineapple). Mix together the mango chutney, lemon juice and a quarter of the spring onions in a small bowl.
- Once the gammon steaks have had 4 minutes on each side, turn them over again and brush with most of the glaze, brushing the rest onto the pineapple rings. Grill for a further 3-4 minutes until the gammon steaks and pineapple look sticky and golden.
- Add the greens to the potatoes and cook for 3 minutes more then drain into a colander. Heat the milk and remaining spring onions in the same pan, then return the potatoes and greens and crush to make a rough mash. Serve with the sticky gammon and pineapple.
