Gammon, Egg and Chips

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 220°C / 425°F with a large baking tray inside.

   Mark done

2. Pat the potatoes dry, toss with the oil and salt and tip onto the hot tray in a single layer. Roast 35 to 40 minutes, turning once, until golden and crisp.

   Mark done Start 35 min timer

3. Snip the fat rind of each gammon steak in three or four places so it lies flat, and pat the steaks dry.

   Mark done

4. Heat the oil in a large frying pan over medium-high heat and fry the steaks 4 minutes a side, until browned and cooked through. Move to a warm plate.

   Mark done

5. Add the pineapple rings to the pan and cook 2 minutes a side until caramelised at the edges. Set on the gammon.

   Mark done

6. Add the butter and fry the eggs to your liking, about 3 minutes.

   Mark done Start 3 min timer

7. Cook the peas in boiling water for 3 minutes and drain.

   Mark done Start 3 min timer

8. Plate the gammon with the pineapple, egg, chips and peas and finish with pepper.

   Mark done

Chef’s Tips

• Snip the fat rind so the steak stays flat in the pan.
• Do not overcook gammon. It is cured and turns tough and salty.
• Preheat the tray. Chips that hit hot metal crisp instead of steaming.

Pairing Suggestions

• English mustard
• Mushy peas
• A pint of bitter

Storage & Reheating

Best eaten immediately. Refrigerate cooked gammon up to 3 days and eat cold in sandwiches.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.