4 unsmoked gammon steaks

½ cup fresh pineapple, cut into small pieces

2 tablespoons chopped onion

1 teaspoon Billington’s Natural Light Brown Muscovado Sugar

2 tablespoons lime or lemon juice

½ teaspoon ground cumin

Light the grill and turn it to medium heat.

Score the fat on the gammon steaks with a sharp knife and grill the steaks for 15 minutes, turning them over halfway through the cooking time.

To make the salsa, mix the remaining ingredients together and leave to stand for about 10 minutes to allow the flavors to mingle.

When the gammon steaks are cooked, spoon the salsa over the top and serve with rice.