Classic Gammon Steak with Fried Egg and Chips

Gammon Steak – Ham Egg & Chips

A traditional British pub dish: gammon steak served with a fried egg, chunky chips, caramelised pineapple, vine tomatoes and peas. Frying in a pan gives the best results. Thick slices of smoked cooked ham can be used as an alternative.

Ingredients

• 200 grams chips (oven chips, frozen chips or homemade air-fryer chips)
• 2 gammon steaks
• 1 ½ tablespoons olive oil (divide between pans)
• 8 small vine tomatoes
• 4 pineapple rings (tinned or fresh)
• 1 teaspoon light brown sugar (optional, for caramelising pineapple)
• 160 grams peas (frozen)
• 2 eggs (duck eggs are larger, optional)
• Salt & pepper, to serve
• Chilli vinegar, optional for serving

Equipment

• Large frying pan
• Second frying pan or griddle pan (optional)
• Baking tray or air fryer for chips
• Small saucepan for peas

Instructions

1. Cook the chips first in your preferred method. Oven or frozen chips on a baking tray work well; air-fryer chips cook faster and can be crispier. Start the chips so they have about 15 minutes remaining when you begin the rest of the meal.
2. To prevent the gammon curling, make small snips into the rind and fat around the edge of each steak. This simple step helps them lie flat and cook evenly.

   

3. Heat ½ tablespoon of olive oil in a large frying pan over medium-high heat. Add the gammon steaks and fry for about 3–6 minutes per side, depending on thickness, until browned and cooked through.

   

4. Meanwhile, heat another ½ tablespoon of oil in a second pan or griddle over medium heat. Add the vine tomatoes and pineapple rings. Optionally sprinkle a little light brown sugar over the pineapple and cook until caramelised on both sides.

   

5. Boil the peas in a small saucepan until heated through, about 2–4 minutes depending on whether they are frozen.

   

6. In a separate pan, heat the remaining ½ tablespoon of oil and fry the eggs to your liking. A runny yolk works especially well with gammon and chips.

   

7. Remove the gammon from the pan, plate with the chips, top each steak with a fried egg, and arrange the pineapple, tomatoes and peas on the plate. Season with salt and pepper and add a splash of chilli vinegar if you like.

   

Timings and Tips

Gammon steaks generally take 3–6 minutes per side depending on thickness—thicker steaks need the longer end of the range. Snipping the rind stops curling and helps even browning. Use separate pans so the eggs and accompaniments can be finished while the steaks rest briefly.

Serving Suggestions

Serve gammon steaks hot with chips, a fried egg, caramelised pineapple and vine tomatoes. Add peas for colour and nutrition. Season with salt and pepper and offer chilli vinegar on the side for a tangy finish.

Sides

Good side options include beer-battered onion rings, braised red cabbage, garlic pizza bread, or a simple green salad to cut the richness.

Storage & Reheating

Leftovers keep in the refrigerator for up to three days. Reheat gently in a frying pan or under a grill until heated through to avoid drying the meat out.

Nutrition (approx.)

Per serving (estimated): 894 kcal, 76 g carbohydrates, 66 g protein, 38 g fat. Values will vary with ingredient brands and portion sizes.

FAQs

Recipe published originally in 2021 and updated with clearer instructions and layout for easier cooking.