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1. Preheat oven to 425u00b0F. Parboil potatoes in salted water for 10 minutes, then drain and let steam-dry for 3 minutes. Add potatoes to baking tray and season with salt, pepper, and olive oil. Bake for 15 to 20 minutes until they've got lovely crispy skin and you can hear them sizzle.
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2. Meanwhile, make a salad dressing by whisking honey, lemon juice, salt, pepper, and 3x olive oil. Slice apple into matchsticks, and put in a bowl with your clean, dry watercress.
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3. Rub mustard powder and a pinch of salt and pepper into gammon slices. Heat frying pan over medium-high heat and add a couple of good lugs of olive oil. Put your gammon in the pan, and pop a smaller lid directly on top of the meat. Push gently on the lid, and cook for a few minutes, shaking the pan every now and then, until the gammon is caramelized and golden on the bottom. At this point, flip the gammon over, and cook for a couple more minutes, again with the lid on top of the meat so it stays flat. When it's looking good, get rid of the lid, tear up your rosemary sprigs and add them to the pan. Cook for a few more minutes until fragrant and golden.
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4. Poach eggs. Place gammon on plate, with rosemary on top, and serve with salad and potatoes.
