Pan-fried gammon with pineapple salsa

INGREDIENTS
1 tbsp olive oil
4 gammon steaks
250g can pineapple rings, drained and juice reserved
1 tbsp honey
knob of butter
3 tomatoes, skinned and chopped
1⁄2 red onion, finely diced

METHOD
Heat the oil in a large non-stick frying pan over a high heat. Add the pieces of gammon, and cook for 3–4 minutes on each side, depending on thickness, until golden and cooked through. Remove from the pan, and set aside to keep warm.
Immerse the pineapple rings in honey. Melt a knob of butter in the same frying pan. Add the pineapple rings, and cook for a couple of minutes until golden and lightly charred. Remove from the pan, cool slightly, and chop into small pieces.
To make the salsa, put the pineapple, tomato, and red onion in a bowl, and mix until combined.
To serve, put the reserved pineapple juice into the same pan as used for cooking the pineapple, and let it simmer over a high heat for a few seconds. Pour over the warm gammon steaks, and serve with the salsa.