Ham, Egg & Chips

Name: Ham, Egg & Chips
Prep time: 30 min
Cook time: 90 min
Yield: 2 to 4 servings
Cuisine: Pub Grub Classics
Ingredients: Smoked Gammon Joint — 1000 g; Carrots — 2; Onion — 1; Garlic — 1 head; Peppercorns — 1 tbsp; Brown Sugar — 50 g; Mustard — 1 tbsp; Honey — 1 tbsp; Potatoes — 1000 g; Eggs — 4; Oil — For frying; Black Pepper — To taste

This sensational homemade ham, egg and chips features glazed smoked ham, twice-cooked chips, and rich fried eggs. Delivering an unbeatable comforting depth of savoury flavour, this ultimate British classic brings traditional cafe comfort food straight to your home kitchen.

Cuisines

Cooking Instructions

Preparation: 30 minutes
Cooking: 90 minutes

Servings: 2 to 4

Notes:

Simmer a smoked gammon joint with carrots, onion, whole garlic cloves, peppercorns, and fresh herbs in water for about one hour and 15 minutes.

Remove the skin from the cooked gammon, score the fat, and brush with a sweet glaze made from brown sugar, mustard, and honey before roasting in the oven.

Parboil potato chips in heavily salted water until tender, then lift them out gently.

Double-cook the chips in hot frying oil to achieve a golden, crisp exterior and fluffy interior.

Fry the eggs and spoon hot oil over the whites to cook them evenly while keeping the yolks runny.

Serve the sliced glazed ham alongside the crispy chips and fried eggs, finished with a generous dusting of black pepper.

Simmer Gammon
Place the smoked gammon joint in a large pot with carrots, onion, garlic, peppercorns, herbs, and water, then simmer on low for 1 hour and 15 minutes.

Glaze and Roast Gammon
Remove the gammon skin, score the fat, brush with a glaze of brown sugar, mustard, and honey, and roast in the oven until sticky and golden.

Boil Chips
Peel and cut potatoes into chips, boil in heavily salted water until tender, then remove and drain.

Fry Chips
Cook the parboiled potato chips in hot frying oil twice until they are golden brown and crispy, then drain.

Fry Eggs and Assemble
Fry eggs in a pan, basting the whites with hot oil, and serve alongside thick slices of the glazed gammon and the crispy chips.