- Put the gammon in a lidded pan and add the bay leaves and peppercorns. Pour over cold water to just cover the gammon; bring to the boil, then cover. Reduce the heat and simmer for 35 mins.
- Meanwhile, pack the cucumber tightly in a sterilised heatproof jar* with a lid. Put the vinegar, sugar, salt, mustard seeds and 50ml water in a pan over a medium heat and cook, stirring for a few mins, until the sugar has dissolved. Pour over the cucumber, screw on the lid and leave to cool.
- Preheat the oven to gas 6, 200°C, fan 180°C. Lift the gammon onto a board (keep the liquid as stock for another dish). Remove any string and use a knife to score the fat in a diamond pattern. Sit the joint on a foil-lined roasting tray and spread over 2 tbsp smoked tomato paste. Roast for 15 mins, then add the frozen chips to another tray and bake for 10 mins until the ham is sticky and starting to caramelise. Remove the ham and rest for 10 mins. Turn the chips, increase the oven temperature to gas 7, 220°C, fan 200°C and cook for another 8-10 mins until golden and crisp.
- While the ham rests, mix the ketchup and remaining tomato paste in a bowl and fry the eggs in the oil. Serve slices of gammon with the eggs, chips, smoky ketchup and pickled cucumber.
*To sterilise glass jars or bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
Tip: Keep leftover pickled cucumber in its liquid in a jar, in the fridge, for up to a week.
Freezing and defrosting guidelines
Freeze leftover ham only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Ham recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.