Honey glazed gammon & eggs
A family favourite that’s always worth coming home to. Tender honey-glazed gammon, golden chips and perfectly fried FREE eggs make this comforting classic a guaranteed crowd-pleaser. Ideal for sharing around the table, with plenty of leftovers if you’re lucky.
PREP TIME: 5 minutes COOK TIME: 2hrs
Serves SERVES 4 - 6 (depending on whether you want leftovers!) people
Ingredients
- 1 onion
- 1 medium carrot
- 1 large celery stick
- 1.5kg unsmoked gammon steak
- 200ml apple juice
- FOR THE MARINADE
- 100g runny honey
- 30g wholegrain mustard
- Sea salt & cracked black pepper
- 5g red onion, thinly sliced
- TO SERVE
- 1 tbsp oil, for frying
- 6 large FREE eggs
- Chips, for 6
- YOU WILL NEED
- 1 large oven-proof pot with lid
Method
- Preheat oven to 180C/170C fan/gas 5.
- Roughly chop the onion, carrot and celery (skins included) and put in the oven-proof pot. Add the gammon on top of the vegetables and pour over the apple juice.
- Put on the lid and place in the oven to cook for 1 hour 30 minutes. In the meantime, make the marinade.
- In a bowl combine the honey and mustard before seasoning with a little salt and pepper. When the first cooking time is up, take the gammon out of the oven and remove the lid. Pour half the marinade over the gammon and return to the oven (without the lid) for another 15 minutes.
- After 15 minutes, pour over the remaining marinade, ensuring all the gammon is coated, and return to the oven for a final 15 minutes. Cook your chips at this stage ready for serving.
- When cooked through, remove the gammon from the oven and allow to rest for at least 10 minutes. If desired, spoon over the cooking juices to keep the meat moist before carving.
- Whilst the meat is resting, fry the FREE eggs. Heat the oil in a large frying pan before cracking in the eggs and fry to your liking.
- Serve your carved gammon, fried eggs and chips to the middle of the table for everyone to help themselves. Best enjoyed with a simple side of peas.
