Ham and Pineapple Infused with a Fiery Twist

Taking inspiration from the timeless flavors of Hawaiian pizza, these delectable ham steaks with pineapple and green chili are a speedy and effortless paleo-friendly, gluten-free, and low-carb dinner option that can be conveniently prepared on a sheet pan.

Baked Ham & Pineapple (Gammon) with Green Chilli (Paleo, Gluten-free, Low-Carb)

Throughout my culinary adventures, I have enjoyed my fair share of bacon and various cured pork delicacies. However, prior to my time in the United Kingdom, I had not been exposed to the wonders of gammon. In the UK, it is a common sight on menus and supermarket shelves, particularly in the meat section.

For those who may not be familiar with gammon, it is a term used in Britain to describe pork meat from the hind leg that has been brined and cured to a dry consistency. In terms of texture, gammon is most similar to thick-cut bacon or uncooked ham.

Just like bacon, gammon can be smoked or unsmoked and requires cooking prior to consumption. Think of it as a treated, uncooked ham (known as "fresh ham" in the United States).

Gammon can be purchased in the form of sliced steaks or a sizeable piece of pork with or without the bone. Once cooked, it bears resemblances to roasted or glazed ham, and the savory saltiness of the meat complements sweet condiments, which is why I chose to bake it with pineapple.

For this recipe, I obtained a large boneless portion of gammon and sliced it into steaks. Alternatively, you can purchase pre-sliced gammon steaks, thick-cut bacon, or even regular pork chops, all of which would work splendidly in this dish. You can even mix and match pork steaks and bacon strips, combining them with diced pineapple and chili before baking.

Regarding the chili, I opted for a long green chili pepper (such as jalapeño) that adds a subtle touch of heat to the dish. If desired, you can omit the chili or substitute it with dried flakes. Additionally, I imagine that pickled jalapeños could also be utilized in this recipe.

To complete the meal, I served these succulent gammon steaks alongside roasted sweet potatoes and a refreshing green salad. If desired, you can also roast some potatoes simultaneously in the oven. Leftover gammon steaks are exquisite when incorporated into a salad or utilized as a filling for a paleo wrap.

PS. I acknowledge that using foil for cooking is not ideal, but in this particular instance, I found myself preparing this dish at a friend's house, where parchment or baking paper was not available. Therefore, I suggest opting for parchment paper as a preferred alternative. The pineapple will release its natural juices, which may caramelize and result in slight charring. Utilizing foil or parchment paper helps to simplify the cleaning process when working with the baking pan.

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These sheet pan baked gammon steaks (ham steaks) with fresh pineapple and green chili offer a delightful low-carb twist on the classic Hawaiian pizza.

  • Preheat the oven to 220 C / 425 F (traditional, not fan-forced). Place a flat baking sheet on the counter and cover it with parchment or baking paper.
  • Arrange the gammon steaks on the baking sheet, ensuring they are spaced out. Scatter the pineapple wedges over the gammon, and add chili slices for an extra kick. Lastly, drizzle everything with a small amount of olive oil (approximately 1-2 tablespoons) and sprinkle cracked pepper on top.
  • Bake in the hot oven, on the middle shelf, for approximately 25-30 minutes. Serve alongside a fresh salad and/or cooked sweet potato or your choice of vegetables.

Keywords: Ham, Gammon, Pineapple, Sheet Pan

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Greetings, I'm Irena Macri. I love sharing easy, delectable recipes with a twist of healthiness. With over 10 years of food blogging experience and a Diploma in Nutrition & Weight Management, I believe in maintaining a well-balanced diet that includes the occasional indulgence of cookies and cheesy pasta.

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