Gammon salad with potatoes, egg & pineapple in a honey mustard dressing, a play on the ideas behind ham, egg and chips and it is delicious!
This is a “warm” main course salad that takes around 30 minutes to pull together that makes a wonderful meal all year round.
Warm Ham and Egg Salad
I love playing around with hearty salad recipes and doing something a wee bit different!
This gammon salad recipe is loosely based on the very first thing I knew I was gonna order in a pub when I returned to the UK after 13 years.
Gammon, egg and chips with pineapple, it’s proper British pub fodder, and a dish I adore.
This “homage” is a bit of fun, in much the same vein as my hot dog pasta recipe. It tastes wonderful, it is light, easy to cook and never fails to raise a smile.
Mini-fried potatoes take the place of “croutons” in a more trad salad and they are fried with the ham. Jammy boiled eggs are joined by seared pineapple rings.
The whole dish is rounded out with a simple and delicious honey and mustard dressing.
Frequently Asked Questions
Can I serve this cold?
Yes, although I would cook the eggs for 9-10 minutes if I were serving them cold. I am not keen on jammy egg yolks when they are served cold.
What sort of lettuce do you use?
I’ve used a combination of slightly bitter lollo rosso and slightly sweeter lollo bianco. But you can use everything from iceberg lettuce to peppery rocket.
Can I make this in advance?
Yes, but do not dress it in advance or the leaves will wilt and go soggy.
What sort of potatoes do you use?
You can make this with any type of potato. I usually use a fairly waxy potato as they keep their shape better.
Do you use tinned pineapple?
Yup, every time! I cook for two so buying a whole pineapple is an indulgence, be sure to buy pineapple in juice rather than syrup.
If you have any pineapple left and want to stick with a similar fun and retro vibe, how about trying my fruity pineapple and chicken curry?
This gammon salad is a complete meal for me, if I were to add anything it would be a little toasted bread.
If pineapple is not your thing, then substitute it with some seared cherry tomatoes that you have cut in half.
One final note, this makes a stunning sandwich, stuff it in a baton or baguette and it is superb!
I don’t recommend specific brands of equipment unless I think that it will genuinely help. If you have any questions feel free to ask in the comments section below the recipe.
- Small (15cm or 6″) saucepan.
- Non-stick frying pan, 28cm or 11″.
- Weighing scales and or measuring cups and spoons.
- Sharp kitchen knife.
- Cutting board.
- Salad bowl or large mixing bowl.
- Jar for mixing salad dressing, you can do this in a small bowl with a whisk if you wish.
- Mandolin (optional), I use a mandolin to cut the potatoes into 5mm thick sticks, then cut them down with a knife to save time.
A play on gammon egg and chips this delicious warm salad comes with a honey and mustard dressing and has become a firm favourite in our house!
- 1 (200g) Gammon Steak
- 100g (⅔ Cup) Potatoes
- 2 Large Eggs
- 1 Small (75g) Red Onion
- 4 Pineapple Rings
- 50g (2 Cups) Salad or Lettuce Leaves
- 1 Tbsp Cooking Oil
For the Honey & Mustard Dressing:
- 2 Tbsp Groundnut Oil
- 1 Tbsp Cider Vinegar
- ½ Tbsp (10g) Honey
- ½ Tbsp English Mustard
- ¼ Tsp Coarse Sea Salt
- ⅛ Tsp Black Pepper
- Remove the rind from the gammon steak then cut it into strips approximately 7mm thick.
- Bring a small pan of water to the boil add the eggs and boil for 7 minutes, then refresh in cold water and peel them.
- Cut the potatoes into a 5mm dice.
- Cut the potato in half lengthways, then peel it and slice it into 1-2mm thick half moon shapes and put them into a salad or mixing bowl.
- Shred the salad leaves and add them to the bowl with the onions.
- Place all of the ingredients for the dressing into a jar and give it a good shake.
- Heat a 28cm or 11" non-stick frying pan over a high heat and when it is hot add the oil, then throw in the diced potatoes and the gammon and fry for 8-10 minutes. Then transfer to a plate lined with kitchen paper and drain.
- Return the frying pan to the heat and when it is hot sear the pineapple rings for 1 minute on each side then remove and cut them into 4 segments.
- Cut the eggs into 4 pieces each.
- Dress the salad leaves and onion with all but a couple of tablespoons of the dressing and divide it between two bowls.
- Top the lettuce leaves with the gammon, potatoes, pineapple and egg, then spoon over the remaining dressing and serve immediately.
Amount Per Serving: Calories: 794Total Fat: 45gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 283mgSodium: 479mgCarbohydrates: 65gFiber: 8gSugar: 40gProtein: 37g
Calorific details are provided by a third-party application and are to be used as indicative figures only.