Gammon steaks, pineapple, egg and chips is a firm favourite on the British pub menu. Learn how to cook gammon stakes so you can enjoy homemade pub grub!
Gammon, eggs and chips!
Ham (or gammon steaks), egg and chips is a classic British pub grub offering, which you can also easily make at home!
I’ll show you how to cook gammon steaks perfectly at home – the only difficult part is do you serve them with or without the pineapple?
See Also
- Hunters chicken is another pub classic that is easy to make at home
- Another British pub classic is the ploughman’s lunch
- Sticky toffee pudding is so easy to make at home
I far prefer pan fried gammon steaks – they are easier to cook just right and are less likely to dry out. You can grill (broil) them, but frying will give a better result.
What are gammon steaks?
Gammon steaks are usually produced from the meat from the back leg of the pig. Depending where you buy them they be almost circular in shape, or longer, almost like a rasher of bacon. They may or may not have a layer of fat and rind along one edge, and can be smoked or unsmoked.
Pineapple or not?
Pineapple with savoury food can be very divisive. Pineapple works brilliantly here – the sweetness nicely cutting through the saltiness of the gammon (although I maintain pineapple has no place on pizza).
I like to gently caramelize the pineapple as it concentrates the flavours.
Why cook gammon eggs and chips
- It is a fantastic pub classic to make at home
- You don’t need to go out to enjoy this.
- It is delicious! Classics are classic for a reason.
- It is more economical to make at home, and you can cook a far more sensible portion size
Ham, egg and chips ingredients
- Gammon steaks – Good quality gammon, ideally from outdoor reared pork. Smoked or non smoked according to preference.
The better quality they are, the less liquid there will be in them. - Pineapple slices – Canned pineapple in juice is perfect here
- Eggs
- Oven Chips – For the full pub grub experience I love chips with gammon steaks – for ease and speed I tend to use oven chips.
How to cook gammon steaks – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – 15 minutes before you start to cook the steaks pop the oven chips into the oven. Take the gammon steaks out of the fridge and allow them to come to room temperature.
Take the steaks out of the packet and pat dry with some kitchen paper.
If the steaks have a layer of rind and fat round one side, they will curl as you cook them. To stop this happening and to ensure even cooking either remove, snip though the rind and fat every 2 cm. The easiest way to do this is with a pair of kitchen scissors.
Step Two – Drizzle a little oil into a heavy frying pan, set over a medium high heat and allow to heat up. Add the steak, if the pan is hot enough it should sizzle when you put it in.
Fry the steak for 3-4 minutes until it is starting to turn golden brown on the underside.
If some white liquid comes out of the gammon, pop the steak onto a plate, drain and wipe the pan, add a little more oil and carry on cooking.
As the first side cooks drain the pineapple rings, and sprinkle half a teaspoon of sugar over each one.
Step Three – Flip the steaks over, and add the pineapple to the pan, sugared side down.
Start frying the eggs in a separate pan.
Step Four – Sprinkle a little more sugar onto the top side of the pineapple and flip it over half way through cooking the second side of the gammon.
Serve immediately with the freshly cooked chips.
Hints and tips
- If cooking more than one steak then use a large, or even two frying pans
- Allow the gammon to come to room temperature before starting to cook.
- To prevent curling when cooking you need to either remove any fat and/or rind along the edge of the gammon, or snip it every 2 cm or so.
- Do not overcook or the steaks will rapidly dry out and become tough.
FAQS
Cured slices cut from the hind leg of pork. Usually in the UK they come in a packet of 2 and can e smoked or unsmoked
Gammon and ham are both cuts taken from the hind leg of a pig. Gammon is cured with (salting, brining or smoking) and is sold raw and needs to be cooked. Ham is dry cured and cooked and is sold ready to eat. Cooked gammon basically becomes ham.
Bacon is similar to gammon, but comes from another part of the pig.
In a pan. It can be easy to overcook gammon steaks and I find you have more control in a pan, then under the grill / broiler..
More recipes you will love
- Quick and easy celeriac chips make a great alternative to potato fries; they’re lower in carbs and still count towards your 5 a day!
- My easy cheesy chips recipe at home for a treat that’s just as tasty and a lot lower in calories!
- We love some fully loaded dirty chips on a Friday night after a busy week at work. Just like you’d get at the pub with a pint, but far better for you than you might think.
Gammon steak
Ingredients
- 4 gammon steaks (1)
- 4 eggs
- 4 slices pineapple (2)
- 400 g oven chips
- 4 tsp sugar (3)
Instructions
- Heat oven to temperature in the instructions on the oven chips.
- 15 minutes before you start to cook the steaks pop the oven chips into the oven. Take the gammon steaks out of the fridge and allow them to come to room temperature.4 gammon steaks, 400 g oven chips
- Take the steaks out of the packet and pat dry with some kitchen paper.If the steaks have a layer of rind and fat round one side, they will curl as you cook them. To stop this happening and to ensure even cooking either remove, snip though the rind and fat every 2 cm. The easiest way to do this is with a pair of kitchen scissors.
- Drizzle a little oil into a heavy frying pan, set over a medium high heat and allow to heat up. Add the steak, if the pan is hot enough it should sizzle when you put it in.Fry the steak for 3-4 minutes until it is starting to turn golden brown on the underside.
- If some white liquid comes out of the gammon, pop it onto a plate, drain and wipe the pan, add a little more oil and carry on cooking.As the first side cooks drain the pineapple rings, and sprinkle half a teaspoon of sugar over each one4 slices pineapple, 4 tsp sugar
- Flip the steaks over. Add the pineapple to the pan, sugared side down.Start frying the eggs in a separate pan.4 eggs
- Sprinkle a little more sugar onto the top side of the pineapple and flip it over half way through cooking the second side of the gammon.
- Check seasoning and serve.
Notes
- If cooking more than one steak then use a large frying pan, or even two
- Allow the gammon to come to room temperature before starting to cook.
- To prevent curling when cooking you need to either remove any fat and/or rind along the edge of the gammon, or snip it every 2 cm or so.
- Do not overcook or the steaks will rapidly dry out and become tough.
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