Ham Steaks, Pineapple Salsa

Ham Steaks, Pineapple Salsa
  • 4 servings
  • 0:10 Preparation
  • 0:08 Cooking
  • 0:18 Total Time


Add all
  • salsa:

  • 1/2 cups
    (125 mL)

    pineapples, diced

  • 2

    green onions, chopped

  • 2 Tbsp.
    (30 mL)

    Maple syrup

  • 1 Tbsp.
    (15 mL)

    lime juice

  • ground pepper to taste

  • 4

    slices of toupie style smoked ham, each about 3/4 inch (2 cm) thick

  • 2 tsp.
    (10 mL)


  • 2 tsp.
    (10 mL)

    extra-virgin olive oil


Preheat barbecue at medium high.

In a bowl, mix all salsa ingredients. Place on double-layered sheet of aluminium foil. Close «en papillote» and set aside for later.

Brush ham slices lightly with the oil and place them on the barbecue grill. Cook each side 4 to 5 minutes. Meanwhile, place the «papillote» on the barbecue grill and heat for 6 to 8 minutes.

Serve the ham and pineapple salsa.

In a skillet, melt butter and oil over medium-high and cook ham slices 3 to 4 minutes per side. Set aside and cover them.


In a bowl, combine all salsa ingredients and let stand at room temperature.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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