Gammon Steak, Egg and Chips Recipe

Horseshoe gammon steak, pineapple, egg, chips with tomato and peas.

Gammon Steak, Egg and Chips Recipe

When it comes to pub food, a horseshoe gammon steak with egg and chips is one of my favourites, but it is much cheaper to make it at home and with a bit of timing nouse it is easy too!

Course Main Course

Cuisine British

Keyword gammon egg and chips, ham egg and chips, how to cook gammon steak

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 1498kcal

Author Brian Jones

Ingredients

2 Horseshoe Gammon Steaks 200g each
400-500 g Oven Chips
2 Eggs
1 Medium Tomato 125-150g
2-4 Tinned Pineapple Slices
150 g Garden Peas 1 Cup
¼-½ teaspoon Salt
¼ teaspoon Coarsely Ground Black Pepper
Oil for Frying

Instructions

Timing Plan 1: Frying the gammon steak & air frying the chips.

25 minutes before serving:
Gather all of your ingredients and open the tinned pineapple. Cut the tomato in half and place the peas in a sieve and run them under cold water for 5 minutes to defrost.
23 minutes before serving:
Place the chips in the air fryer and cook for 17-18 minutes at 180°C or 350°F, shaking halfway through. Then give them a final 5-6 minutes at 200°C or 400°F. If you are using potatoes rather than frozen chips, pour over a little beef dripping, lard or cooking oil.
15 minutes before serving:
Heat a large frying pan over a high-medium heat and cut slits in the rind of the common steak 1cm or ½" apart.
12 minutes before serving:
Heat the small frying pans one over a medium-high heat (eggs) and the other over a high heat (pineapple and tomato).
10 minutes before serving:
Pour 1 tablespoon of cooking oil into the large saucepan and place the gammon steaks in the pan, and cook them for 4-5 minutes. If they do not sizzle immediately, the pan is not hot enough. Place the peas in a medium bowl and give the chips a shake.
6 minutes before serving:
Add a thin layer of cooking oil to the pan that you are planning to fry the eggs in and 1 tablespoon of oil to the pan that you are planning to cook the tomatoes and pineapple in.
5 minutes before serving:
Flip the gammon steaks and cook for another 4-5 minutes. Boil the kettle.
4 minutes before serving:
Season the cut side of the tomato with coarse sea salt and black pepper, then place it cut side down in the pan for 3-4. Crack the eggs for frying into their pan and fry for 3-4 minutes.
3 minutes before serving:
Pour the boiling water over the peas and allow them to sit.
2 minutes before serving:
Fry the pineapple slices for 1 minute per side in the same pan as the tomato, and season the egg with coarse black pepper and sea salt.
Ready to serve, drain the peas and dish it all up!

Timing Plan 2: Grilling the gammon & air frying the chips.

35(ish( minutes before serving:
I can't give an accurate timing on this as I have no idea how quickly your grill needs to heat up, but it will need preheating as high as possible. This will likely take somewhere between 10 and 20 minutes, quicker if it is a gas grill.
23 minutes before serving:
Place the chips in the air fryer and cook for 17-18 minutes at 180°C or 350°F, shaking halfway through. Then give them a final 5-6 minutes at 200°C or 400°F. If you are using potatoes rather than frozen chips, pour over a little beef dripping, lard or cooking oil.
19 minutes before serving:
Gather all of your ingredients and open the pineapple. Cut the tomato in half and place the peas in a sieve and run them under cold water for 5 minutes to defrost, and cut slits in the rind of the common steak 1cm or ½" apart.
12 minutes before serving:
Heat the small frying pans one over a medium-high heat (eggs) and the other over a high heat (pineapple and tomato).
10 minutes before serving:
Brush the gammon steaks with oil, then slide them under the grill for 4-5 minutes (check that they are not burning regularly). Place the peas in a medium bowl and give the chips a shake.
6 minutes before serving:
Add a thin layer of cooking oil to the pan that you are planning to fry the eggs in, and 1 tablespoon of oil to the pan that you are planning to cook the tomatoes and pineapple in.
5 minutes before serving:
Flip the gammon steaks and cook for another 4-5 minutes. Boil the kettle.
4 minutes before serving:
Season the cut side of the tomato with coarse sea salt and black pepper, then place it cut side down in the pan for 3-4. Crack the eggs for frying into their pan and fry for 3-4 minutes.
3 minutes before serving:
Pour the boiling water over the peas and allow them to sit.
2 minutes before serving:
Fry the pineapple slices for 1 minute per side in the same pan as the tomato, and season the egg with coarse black pepper and sea salt.
Ready to serve, drain the peas and dish it all up!

Timing Plan 3: Frying the gammon & cooking the chips in the oven.

35(ish) minutes before serving:
I can't give an accurate timing on this as I have no idea how quickly your oven needs to heat up, but it will need preheating to 200°C or 400°F if it is a fan oven or 220°C or 430°F (I find this is a better temperature than the instructions on any packets).
25 minutes before serving:
Gather all of your ingredients and open the pineapple. Cut the tomato in half and place the peas in a sieve and run them under cold water for 5 minutes to defrost.
20 minutes before serving:
Place the chips in a baking tray and pop them in the oven.
15 minutes before serving:
Heat a large frying pan over a high-medium heat and cut slits in the rind of the common steak 1cm or ½" apart.
12 minutes before serving:
Heat the small frying pans one over a medium-high heat (eggs) and the other over a high heat (pineapple and tomato).
10 minutes before serving:
Pour 1 tablespoon of cooking oil into the large saucepan and place the gammon steaks in the pan, and cook them for 4-5 minutes. If they do not sizzle immediately, the pan is not hot enough. Place the peas in a medium bowl and give the chips a shake.
6 minutes before serving:
Add a thin layer of cooking oil to the pan that you are planning to fry the eggs in, and 1 tablespoon of oil to the pan that you are planning to cook the tomatoes and pineapple in.
5 minutes before serving:
Flip the gammon steaks and cook for another 4-5 minutes. Boil the kettle.
4 minutes before serving:
Season the cut side of the tomato with coarse sea salt and black pepper, then place it cut side down in the pan for 3-4 minutes. Crack the eggs for frying into their pan and fry for 3-4 minutes.
3 minutes before serving:
Pour the boiling water over the peas and allow them to sit.
2 minutes before serving:
Fry the pineapple slices for 1 minute per side in the same pan as the tomato, and season the egg with coarse black pepper and sea salt.
Ready to serve, drain the peas and dish it all up!

Notes

You will know your stovetop better than I do, some will heat up quicker than others, some more slowly. I use an induction hob so things happen pretty quickly, if you are using a ceramic hob allow 3-5 minutes longer for your pans to heat up.

The same goes for your oven and grill!

Nutrition