You will find Ham, Egg and Chips on pretty much any pub 'classics' menu. This is our version which is far tastier than I have ever had in a pub and a real family pleaser. We make it with smoked paprika wedges. It is a super easy recipe, but does take time to cook, so perfect for a lazy Saturday afternoon. There will also be plenty of leftovers for some amazing sandwiches the next day!
INGREDIENTS
1.5-2kg Unsmoked Gammon Joint
1 onion
1 large or 2 small carrots
2 Bay leaves
4 Whole Cloves
8 Black Peppercorns
4 tbsp Runny honey
1 tsp English mustard
1 tsp Fennel seeds
4 Large potatoes
Smoked Paprika
4 Eggs
Vegetable Oil
EQUIPMENT
Large pan (big enough to fit the gammon joint
Small mixing bowl
Sharp knife
Pastry brush (or fingers if you don't have one!)
2 Roasting trays
Foil
Frying pan
METHOD
1. Peel and chop the Onion into quarters and wash the Carrot(s) and cut into large chunks.
2 Put the Gammon, Onion, Carrots, Bay leaves, Cloves and Peppercorns in a large pan and cover with water so that the Gammon is covered completely.
3. Bring to the boil and then gently simmer for 2 hours. Yes 2 hours!! During this time, you might see white foam floating on the surface of the water. Scoop this out with a spoon.
4. After 2 hours, drain the water away and leave the Gammon to cool until you can pick it up without burning yourself.
5. While you are waiting for it to cool, mix the Honey, Mustard and Fennel seeds in a small bowl with 1tbsp of water. It should be at a consistency which you can brush onto the Gammon.
6. When it is cool, take it out of the pan. Remove the string mesh that has been holding it together. It will likely pull off most of the skin and some of the fat, which is fine. Using a knife, carefully cut away the remaining fat until there is only a small amount left.
7. Put the Gammon in a roasting tin and then using a pastry brush (or clean fingers), coat the Gammon in the Honey, Mustard and Fennel mix. This is now ready for the oven.
8. Heat the oven to 200°c or 180°c fan
9. Using a sharp knife, cut the potatoes into quarters, lengthways. Place on a baking tray and drizzle with vegetable oil and then sprinkle on the smoked paprika. Put into the oven and cook for 30 minutes.
10. At the same time as putting the potato wedges in the oven, put the Gammon into the oven and also cook for 20 mins. If you have any of the honey mix leftover, brush some on every 5 mins.
11. After 20 mins take out the Gammon, cover with foil and leave to rest for 10 mins. After 10 mins, slice into generous slices.
12. While the Gammon is resting, fry the eggs.
13. When the potato wedges are cooked through, take out of the oven and serve with chunky slices of the Gammon and the fried eggs. It goes very well with our BBQ Sauce.
