• First, take the potatoes for the chips then peel them & cut into thick chips, around 2cm wide. Place the chips into a large saucepan, give them a good rinse under cold water then fill the pan back up & leave to soak for at least an hour.

  Rinse the chips until the water runs clear! It's best to soak them for at least an hour as this makes them extra crispy.

Honey Roast Ham

• Place the gammon into a large saucepan then add in the cider, carrots, celery, onion, bay leaves, peppercorns & fresh thyme.

  Don't worry about peeling the veg but make sure that they're clean.
• Add enough cold water into the pan so that the gammon is completely covered then cover the pan with a lid, set over a medium-high heat & bring to a simmer.
• Turn the heat down slightly then gently simmer the gammon for 1½ – 2 hours, until it reaches an internal temperature of 71°c/160°f.

  Make sure to keep the liquid at a gentle simmer at all times – don't let it boil! I'd recommend checking the internal temperature of the gammon at frequent intervals after around an hour. The gammon needs to be just cooked once poached, as it will finish off in the oven.
• When your ham is almost ready, preheat an oven to 200°c/180°c fan (392°f/356°f).
• Remove the ham from the cooking liquid & place onto a metal rack that’s sat inside a foil lined roasting tray. Set to one side whilst you make the glaze.

Triple Cooked Chips - Prep Whilst The Gammon Is Cooking

• Whilst the ham is cooking, start cooking the chips! First, cover the chips with fresh water then add in the vinegar & set the pan over a medium-high heat. Cover with a lid & bring to a simmer.
• Cook the chips in simmering water until the outsides are starting to soften but they're not cooked all the way through. This will roughly take 8-10 minutes & the chips should still hold their shape once par cooked.
• Once blanched, drain the chips well through a colander then place onto a baking tray lined with kitchen roll. Leave to cool to room temperature then place in the fridge for at least 30 minutes.

  Make sure the chips are in a single layer on the tray.
• Next, heat a deep fat fryer to 130⁰c/265°f. Once up to temperature, fry the chips for 6-8 minutes, until a crust has formed but the chips haven't taken on any colour.

  You might need to fry the chips in batches, depending on the size of your fryer.
• Once cooked, transfer the chips to a tray lined with kitchen paper, leave to cool then chill in the fridge until the ham is done.

Glazing The Ham

• To make the glaze, add the honey, brown sugar, pineapple juice & dijon mustard into a small mixing bowl then stir to combine.
• Next, use a sharp knife to remove the skin (and any string) from the ham, leaving a good layer of fat on top. Lightly score the fat in a cross hatch pattern then brush with a generous amount of the glaze.
• Place the ham into the preheated oven then roast for 30 minutes, brushing on more glaze every 10 minutes. Once cooked the ham should be well caramelised!

  You'll need to keep a small amount of the glaze for the pineapple.
• Whilst your ham is roasting, preheat your deep fat fryer to 180°c/356°f ready to fry the chips.
• Once your ham is cooked, cover it loosely with foil then leave to rest whilst you cook the chips, eggs & pineapple.

Chips, Eggs & Pineapple

• Set a large griddle pan (or frying pan) over a medium heat, leave to heat up for a couple of minutes then add in the pineapple rings. Cook for 1-2 minutes until golden brown then flip over & brush with a light layer of the leftover glaze. Cook for another 1-2 minutes then flip over again & brush the other side with more glaze. Cook for another minute then transfer to a plate.

  You might need to do this in batches!
• Next, place the chips into the preheated deep fat fryer then cook for 5-6 minutes until golden brown & crispy. Once cooked, leave to drain for a minute, transfer to a metal mixing bowl then season well with salt.
• In the meantime, place another large frying pan over a medium heat, add in enough vegetable oil to completely cover the bottom then leave to heat up for a couple of minutes.
• Crack an egg into a ramekin then carefully tip into the hot oil. Repeat this process with another egg (or 2), depending on how much space there is in your pan - don't overcrowd it!
• Fry the eggs, using a spoon to baste them with the hot oil, until the whites are set but the yolks are still runny. This will only take a couple of minutes. Season the yolks with sea salt & freshly cracked black pepper then use a spatula to lift them out of the pan once cooked. Repeat the cooking process with the rest of the eggs.

  I like my fried eggs to have crispy whites but if you'd prefer, cook them at a lower temperature, to make them not crispy.

Plating Up

• Use a sharp knife to slice the ham then divide the slices between 6 plates.
• Top each portion of ham with a fried egg & 2 grilled pineapple rings then divide the chips between each plate.