Ham, egg and chips

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 4-6

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the stock and gammon

1 onion, halved
2 carrots
3 sticks celery
1 head garlic
1 bay leaf
sprig rosemary
handful peppercorns
1 star anise
1.5kg/3lb 5oz gammon joint, rinsed with cold water

For the glaze

2 tbsp Dijon mustard
2 tbsp English mustard
1 tbsp honey
2 tbsp soft brown sugar
rosemary needles, to garnish

For the broken chips

vegetable oil, for deep-frying
1kg/2lb 4oz floury potatoes, such as Maris Piper, cut into chips

For the eggs

2-4 tbsp vegetable oil
4-6 free-range eggs
piccalilli, to serve

Method

To make the stock and gammon, put all the stock ingredients except the gammon in a large saucepan or stockpot. Add the gammon and cover with water. Simmer for 2–3 hours. Allow to cool.
To make the glaze, place the mustards, honey and sugar into a glass bowl and mix to combine.
Preheat the oven to 190C/170C Fan/Gas 5. Remove the gammon from the pot, pour the glaze over it and transfer to the oven to roast for 20–30 minutes, or until golden brown.
For the broken chips, preheat the oil in a deep fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cook the chips for 8-10 minutes or until cooked through. Carefully remove and place on kitchen paper.
Heat a large frying pan and add the oil. Once hot, add the eggs and cook to your liking.
To serve, slice the gammon and place on each plate with the chips and piccalilli on the side. Top with a fried egg.