📝 About This Recipe
A quintessential British classic, this dish perfectly balances the salty, smoky richness of cured pork with the vibrant sweetness of charred pineapple and the silky indulgence of a runny egg. Traditionally served in pubs across the United Kingdom, it is a nostalgic comfort meal that relies on high-quality butchery and the perfect sear. This recipe elevates the humble gammon with a subtle honey-mustard glaze, making it a centerpiece worthy of any weekend dinner table.
🥗 Ingredients
The Gammon
- 2 pieces Gammon Steaks (thick-cut, approximately 250g each)
- 1 tablespoon Vegetable Oil (for high-heat searing)
- 15 grams Unsalted Butter (for finishing the pan)
The Sweet & Savory Toppings
- 2 thick rings Fresh Pineapple (cored, about 1cm thick)
- 2 Large Free-Range Eggs (at room temperature)
- 1 tablespoon Honey (to glaze the pineapple)
- 1 teaspoon English Mustard (for a hint of heat)
Traditional Sides
- 400 grams Maris Piper Potatoes (cut into thick chips)
- 150 grams Garden Peas (blanched with a knob of butter)
- 1 sprig Flat-leaf Parsley (finely chopped for garnish)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing your gammon steaks. Use a sharp knife to score the fat around the edge of the steak at 1-inch intervals; this prevents the steak from curling up as the fat renders and shrinks.
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2
Pat the steaks completely dry with paper towels. This is crucial for achieving a deep, caramelized crust rather than steaming the meat.
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3
In a small bowl, whisk together the honey and English mustard. Lightly brush this mixture onto both sides of your fresh pineapple rings.
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4
Heat a large heavy-based frying pan or griddle over medium-high heat. Add the vegetable oil and swirl to coat the surface.
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5
Once the oil is shimmering, carefully lay the gammon steaks into the pan. Press down firmly with a spatula to ensure even contact with the heat.
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6
Cook the steaks for 3-4 minutes on the first side without moving them, until a golden-brown crust has formed. Flip the steaks over.
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7
Immediately add the glazed pineapple rings to the same pan. If space is tight, you can move the steaks to one side.
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8
Add the knob of butter to the pan. As it melts and foams, spoon it over the gammon steaks to keep them succulent and add a nutty depth.
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9
Cook for another 3-4 minutes. The pineapple should be charred and softened, and the gammon should be cooked through but still juicy.
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10
Remove the gammon and pineapple from the pan and place them on a warm plate to rest for 2-3 minutes. This allows the juices to redistribute.
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11
While the meat rests, wipe the pan quickly or use a separate non-stick pan to fry your eggs. Use a little butter or oil over medium heat.
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12
Crack the eggs into the pan. Cook until the whites are set but the yolks remain beautifully runny (sunny-side up is traditional).
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13
To assemble, place a gammon steak on each plate. Top one half of the steak with a charred pineapple ring and the other half with a fried egg.
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14
Season the egg yolk with a pinch of cracked black pepper and garnish the entire dish with a sprinkle of fresh parsley.
💡 Chef's Tips
Always choose 'dry-cured' gammon to avoid excess water leaching into the pan during cooking. If the gammon is particularly salty, soak it in cold water for 30 minutes before patting dry and cooking. Don't add salt to the steak itself, as gammon is naturally very high in sodium; rely on the honey-mustard glaze for flavor balance. Use a cast-iron skillet if available for the best heat retention and superior searing. Ensure your eggs are fresh so the whites stay tight and don't spread too thin in the pan.
🍽️ Serving Suggestions
Serve alongside thick-cut triple-cooked chips for the ultimate pub experience. A side of buttery garden peas or minty mushy peas adds a necessary pop of color and freshness. Pair with a crisp English cider or a light Pale Ale to cut through the richness of the pork. For an extra kick, serve a small dollop of extra English mustard or piccalilli on the side. A simple watercress salad provides a peppery contrast to the sweet pineapple.