Ham, mustard-fried egg and rosemary chips

Peel the potatoes, then cut them into thick slices. Cut the slices into thick chips

Place the chips into a bowl, cover with cold water and leave to soak for a few hours if possible, or even overnight. If you don’t have time, just rinse the chips really well under lots of cold running water and leave to soak while the gammon cooks

For the gammon, first bring a large pan of salted water to the boil

Simmer the gammon for 45 minutes per kilogram, so 1 hour 30 minutes for a gammon this size

Preheat the oven to 200ºC fan and remove any string from the meat

Remove the skin from the gammon, and score the fat

Mix together all the ingredients for the maple glaze

Pour the glaze over the gammon, brushing it across the whole surface

Roast the meat for 5 minutes, then baste with the glaze. Repeat twice more for 15 minutes total roasting time

Blitz together the rosemary and salt, then set aside

To fry the chips, heat a few centimetres of oil for deep-frying in a heavy-bottomed high-sided pan to 140°C 

Fry the chips for about 8 minutes, or until they are cooked through but are still pale in colour. Drain on paper towels

When you are ready to serve the chips, reheat the oil to 190°C

Fry the chips for a second time until they are a lovely golden brown – about 4-5 minutes – then toss with the rosemary salt to taste

For the mustard-fried eggs, heat a dash of oil in a frying pan and add the mustard. Mix together then, once hot, crack in the eggs and fry to your liking

Slice the gammon and serve with the egg and chips on the side