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£16.40/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Grill the gammon according to pack instructions.
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.
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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