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Smoky ham, egg and chips recipe

Smoky ham, egg and chips recipe

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Created by The Tesco Real Food team

Here's a dreamy pub menu-inspired combo: chips that are crunchy on the outside and fluffy on the inside, and sticky, salty ham, finished with an egg that’s perfect for dunking. We’ve added a smoky tomato glaze to the ham and pickled cucumber to cut through the richness. See method

  • Serves 4
  • Takes 1 hr 30 mins
  • 573 calories / serving
  • Freezable
  • Gluten-free

Ingredients

  • 750g boneless smoked gammon joint
  • 2 bay leaves​
  • 1 tsp whole peppercorns
  • 3 tbsp smoked tomato paste
  • 400g frozen steak cut chips
  • 3 tbsp tomato ketchup
  • 4 eggs
  • 1 tbsp olive oil

For the pickled cucumber

  • 1 cucumber, finely sliced
  • 100ml cider vinegar
  • 30g caster sugar
  • 1 tsp fine sea salt
  • ½ tsp mustard seeds

Each serving contains

  • Energy

    2385kj
    573kcal     29%

  • Fat

    32g 46%

  • Saturates

    10g 51%

  • Sugars

    5g 5%

  • Salt

    3.8g 63%

of the reference intake
Carbohydrate 27g Protein 41.9g Fibre 3.2g

Method

  1. Put the gammon in a lidded pan and add the bay leaves and peppercorns. Pour over cold water to just cover the gammon; bring to the boil, then cover. Reduce the heat and simmer for 35 mins.
  2. Meanwhile, pack the cucumber tightly in a sterilised heatproof jar* with a lid. Put the vinegar, sugar, salt, mustard seeds and 50ml water in a pan over a medium heat and cook, stirring for a few mins, until the sugar has dissolved. Pour over the cucumber, screw on the lid and leave to cool.
  3. Preheat the oven to gas 6, 200°C, fan 180°C. Lift the gammon onto a board (keep the liquid as stock for another dish). Remove any string and use a knife to score the fat in a diamond pattern. Sit the joint on a foil-lined roasting tray and spread over 2 tbsp smoked tomato paste. Roast for 15 mins, then add the frozen chips to another tray and bake for 10 mins until the ham is sticky and starting to caramelise. Remove the ham and rest for 10 mins. Turn the chips, increase the oven temperature to gas 7, 220°C, fan 200°C and cook for another 8-10 mins until golden and crisp.
  4. While the ham rests, mix the ketchup and remaining tomato paste in a bowl and fry the eggs in the oil. Serve slices of gammon with the eggs, chips, smoky ketchup and pickled cucumber.

*To sterilise glass jars or bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

Tip: Keep leftover pickled cucumber in its liquid in a jar, in the fridge, for up to a week.

Freezing and defrosting guidelines

Freeze leftover ham only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Ham recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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