• 4 fresh Organic eggs
• A handful each of the following herbs
• Parsley, chives, fennel tops or dill, tarragon, sage
• Finely chopped.
• 1 large knob of butter
• 1 Tbls of Olive oil
• 1kg gammon joint smoked or unsmoked
• 1 onion, peeled and halved
• 2 celery sticks, washed and left whole
• 2 carrots
• A handful of parsley stalks (if available) 
• 2 bay leaves

For the glaze

• 2 tbsp soft brown sugar
• About 2 tbsp English or Dijon mustard
• 1 Tbls of the ham stock

Lower the gammon into a pan large enough to hold it. Add the stock vegetables and herbs, cover with fresh water. Place on a medium heat and bring to the boil. Cook at a nice low simmer, allowing 25 minutes per 500g. Once it is cooked, carefully remove the ham from the stock and allow it to cool slightly. Reserve the stock for soups, stews and risottos.

Meanwhile, prepare the glaze. Combine the sugar with enough mustard and 1 Tbls of stock, to give a thickish, spreadable paste and set aside. Preheat the oven to 160°C

Use a knife to help you lift the skin from the ham: it should peel off quite easily. You can trim it back if you need to but leave a 1–2cm layer of fat all over the ham. Place the ham in the roasting tray, then smother the ham with the mustard glaze, then place in the oven. Bake for 15–20 minutes per kg. Allow to rest in a warm place for about 10 - 15 minutes before cooking your eggs.

Heat a medium non stick pan over a high heat. Add the butter and oil, and when it’s bubbling away scatter in half the herbs and stir them into the butter. Now carefully crack in the eggs, one at a time. Season them lightly with sea salt and black pepper then scatter over the remaining herbs. Cook the eggs for a minute or so then pop a lid on the pan for 35 to forty second just to cook the tops lightly. Serve the eggs with nice thick slices of warm ham and maybe some bread and butter on the side.