Honey mustard gammon, egg and potato wedges recipe

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serves: 2
Skill: easy
Prep: 10 min
Cooking: 35 min

Nutrition per portion

Calories 635 kCal 32%
Fat 29g 41%
  -  Saturates 8.5g 43%
  -  of which Sugars 7g 8%
Salt 4.6g 77%
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  • A great pub classic with a modern twist that can be enjoyed in the comfort of your own home.


    • 2-3 medium potatoes e.g. Maris Piper
    • 1 tbsp oil
    • 1 tbsp honey
    • 1 tbsp wholegrain mustard
    • 2 x 175g gammon steaks
    • 2 medium eggs


    • Preheat the oven to 200°C, Gas mark 6.

    • Cut the unpeeled potatoes into wedges and place in a medium sandwich bag with the oil and seasoning. Shake well to coat. Transfer to a non-stick baking tray and bake for 30-35 mins until golden.

    • Meanwhile, mix the honey and mustard together and spread over the gammon steaks. Place under the grill, preheated to a medium heat, and cook for 7-8 mins, turning once.

    • For the perfect poached egg, add the eggs, gently, to a pan of boiling water, reduce the heat to a simmer and poach for 2-3 mins or slightly longer for a firmer result.

    • Top the gammon steak with the egg and place the wedges to the side.

    • Serve with peas.

    Top tip for making Honey mustard gammon, egg and potato wedges

    Cut down on your cooking time by frying an egg instead of poaching

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    (84 ratings)
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