1. Let your gammon come to room temperature and remove the packaging.
2. Chop the ginger finely after peeling it and do the same with the chilli. Remove the thyme leaves from their sprigs.
3. Heat a frying pan to a high temperature. Brush the gammon steaks with oil on both sides and lay them in the pan.
4. Prepare the mango while the meat sizzles by cutting it into wedges and trimming the skin.
5. Sprinkle ginger, chilli and thyme over the side of the gammon that isn't cooked. When the side facing the pan is golden, flip the meat.
6. Apply more spices and herbs to the cooked side. Generously drizzle with honey and season with pepper.
7. Remove from the pan when both sides are golden and the fat is crispy. If required, squeeze the fat into the pan with tongs to aid cooking.
8. Add a slick of oil or butter to the pan once the steaks are out and throw in the mango. Cook until well colored on all sides, rotating as necessary.
9. Sprinkle with ginger and chilli. If the pan's bottom appears dry, add a splash of water. Glaze with honey. Place the mango on top of the steaks once it has some color and a nice glaze.
10. Sprinkle with parsley as a finishing touch. A salad prepared with crisp lettuce leaves and ripe avocado is a wonderful accompaniment.