Gammon, egg, and chips is a beloved British pub classic: a thick, juicy slice of cured pork leg, pan-fried until caramelized, served with a golden fried egg and crisp, chunky chips. It works because the salty-sweet gammon contrasts perfectly with the rich yolk and the neutral, crunchy potatoes, making a satisfying meal that feels both indulgent and comforting. This recipe delivers a proper version at home, with a simple honey-mustard glaze that takes it over the top.
Ingredients
- 4 gammon steaks (about 6 oz / 170 g each, 1/2-inch thick)
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) whole-grain mustard
- 1 tbsp (15 ml) olive oil, for frying
- 4 large eggs
- For the chips:
- 2 lb (900 g) floury potatoes (like Maris Piper or Russet), peeled
- Vegetable or sunflower oil, for deep frying
- Flaky sea salt, to finish
- For serving: 4 thick slices of bread and butter (optional), baked beans (optional)
Instructions
- Prep the chips: Cut the peeled potatoes into 1/2-inch (1.25 cm) thick chips. Rinse them under cold water until the water runs clear, then pat completely dry with a clean kitchen towel.
- First fry (blanch): Heat the oil in a deep, heavy-bottomed pot to 325°F (160°C). Fry the chips in batches for 3–4 minutes until they are soft but not colored. Remove with a slotted spoon and drain on paper towels. Let them cool completely (you can do this ahead of time).
- Second fry (crisp): Just before serving, reheat the oil to 375°F (190°C). Fry the blanched chips in batches for 2–3 minutes until golden and crisp. Drain on paper towels, season with salt, and keep warm in a low oven (200°F / 95°C) while you cook the gammon and eggs.
- Cook the gammon: While the chips are frying, heat the olive oil in a large skillet over medium-high heat. Pat the gammon steaks dry. Sear them for 2–3 minutes per side, until nicely browned and cooked through. The safe minimum internal temperature for whole cuts of pork is 145°F (63°C) per USDA FSIS, followed by a 3-minute rest. If your steaks are thicker, check with a thermometer.
- Glaze: In a small bowl, mix the honey and mustard. Brush the glaze over both sides of the cooked gammon steaks in the last minute of cooking, letting it bubble and caramelize. Remove the gammon to a plate and let rest for 3 minutes.
- Fry the eggs: Wipe out the skillet, add a little oil or butter, and fry the eggs sunny-side up (or over easy) over medium heat until the whites are set and the yolks are still runny, about 2–3 minutes.
- Serve: Divide the chips, gammon, and egg among plates. Add a slice of bread and butter or a spoonful of baked beans if you like. Serve immediately.
Tips
- Soak the gammon if it’s very salty: Some gammon steaks are brined more heavily. If you prefer less salt, soak them in cold water for 30 minutes before cooking, then pat dry. This will slightly change the flavor, making it milder.
- Don’t skip the double-fry: The first fry at a lower temperature cooks the inside, the second at high heat creates a crispy crust. If you skip the first fry, the chips will be soggy in the middle.
- Use a thermometer for the oil: If you don’t have a deep-fry thermometer, drop a small cube of bread into the oil—if it sizzles and turns golden in 60 seconds, the oil is about 350°F (175°C), good for the second fry.
- Substitute the glaze: No honey or mustard? Use maple syrup or brown sugar with a splash of Worcestershire sauce. The glaze will still give that sweet-savory finish.
Serving Suggestions
This dish is traditionally served with a wedge of lemon for squeezing over the gammon, and a side of tinned peas or baked beans. A slice of buttered white bread is classic for mopping up the egg yolk. For a slightly more upscale version, add a handful of watercress dressed with a little olive oil and lemon juice.
Variations
- Pineapple-glazed gammon: Instead of honey-mustard, grill a pineapple ring on top of each steak during the last minute of cooking. The acidity cuts the salt beautifully.
- Spicy kick: Add a pinch of cayenne or smoked paprika to the honey-mustard glaze for a subtle heat.
- Oven-baked chips: For a lighter version, toss the raw chips in a little oil and roast at 425°F (220°C) for 30–35 minutes, turning once. They won’t be as crispy as fried, but they’re still delicious.
- Swap the egg: A poached egg works wonderfully here—just make sure the yolk is still runny.
Storage and Reheating
Leftover gammon and chips can be stored separately in airtight containers in the refrigerator for up to 3 days. The chips will lose their crispness, so reheat them in a 400°F (200°C) oven for 5–7 minutes, or in an air fryer at 375°F (190°C) for 3–4 minutes. Reheat the gammon in a skillet over medium heat for 2–3 minutes per side, or in the microwave in 30-second bursts until hot. Eggs are best eaten fresh; if you have leftover cooked eggs, reheat them gently in a skillet for 1 minute—but they won’t be as good. Always reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Frequently Asked Questions
What is gammon exactly? Gammon is the hind leg of a pig that has been cured, like bacon, but is sold raw and needs cooking. In the UK, it’s often sold as steaks or a whole joint. In the US, the closest is a cured pork steak or a ham steak (which is already cooked, so adjust cooking time accordingly—just heat through).
Can I use ham steaks instead of gammon? Yes, but ham steaks are pre-cooked, so you only need to brown them and heat them through. Skip the thermometer check for safety, but still glaze and rest them for flavor.
Why are my chips soggy? The most common reasons are: the oil isn’t hot enough (use a thermometer), the potatoes weren’t dried properly before frying, or you overcrowded the pan. Make sure to fry in small batches and drain well.
Can I make the chips ahead of time? Yes, you can blanch the chips (first fry) up to 2 hours ahead, keep them at room temperature, and then do the second fry just before serving. They won’t be as good if you refrigerate them, as the starch can change texture.
How do I know when the gammon is cooked? Use a food thermometer: the safe minimum internal temperature for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. If you don’t have a thermometer, cut into the thickest part—it should be pale pink or white, not translucent, and the juices should run clear.
Can I grill (broil) the gammon instead of frying? Absolutely. Place the gammon steaks on a baking sheet and broil for 3–4 minutes per side, brushing with the glaze in the last minute. This works well and gives a nice char.
Related
- Food Prices in Istanbul: A Practical Meal Budget
- Best Lobster Roll in San Jose: Where to Find One
- When Is Dinner and Supper? Timing and Meaning
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).