Two dark grey plates topped with gammon steaks, potato wedges and chunks of pineapple with green herbs

Treacle-glazed gammon steaks

  • serves 4
  • Easy

Make the most of bitter-sweet black treacle by pairing with juicy gammon. Serve with crispy potato wedges and a zingy pineapple chutney to balance against the meaty steaks


Make this recipe for treacle-glazed gammon, then check out our slow cooker gammon,  roast gammon and baked ham.



  • baking potatoes 1-2 large, cut into wedges
  • olive oil 3 tbsp
  • pineapple 200g, peeled and cut into 1cm dice
  • Belazu Urfa Chilli Paste 1 tbsp
  • lime 1, juiced
  • coriander a handful, chopped
  • unsmoked gammon steaks 2
  • black treacle 1 tbsp
  • Chinese five-spice ½ tsp


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Cook the potato wedges in a large pan of lightly salted boiling water for 6 minutes, then drain well.

  • Step 2

    Drizzle 2 tbsp of the oil over a large baking tray, add the wedges and toss in the oil. Season and bake for 30-40 minutes, turning halfway, until really crisp. Make a pineapple salsa by mixing the pineapple with the Belazu Urfa Chilli Paste, lime juice and chopped coriander.

  • Step 3

    Heat the remaining olive oil in a non-stick frying pan over a medium-high heat and fry the gammon steaks for 2 minutes. Meanwhile, whisk the black treacle with 1 tbsp of just-boiled water and the five-spice. Flip the steaks and cook for 1 minute more, then remove from the heat and pour in the treacle mixture. Flip the steaks and shake the pan slightly so the steaks are completely coated in the treacle mixture.

  • Step 4

    Serve the wedges with the gammon steaks, any left-over glaze and the pineapple salsa.

Try more steak recipes

Buffalo Steak Recipe with Blue Cheese Sauce

Nutritional Information

  • Kcals 338
  • Fat 15.3g
  • Saturates 3.4g
  • Carbs 27g
  • Sugars 8.9g
  • Fibre 3.4g
  • Protein 21.5g
  • Salt 2g