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Put the gammon in a large pot with the shallots, carrots, fennel seeds, star anise, bay leaves and cardamom. Cover with cold water, bring gently to a simmer and cook for an hour and a half, skimming as needed.
Lift the ham out and leave it to cool slightly. Mix the hoisin, mustard and honey in a bowl. Strip away the skin, leaving a good layer of fat, score it in a criss-cross pattern, brush with the glaze and bake at 200°C for 15–20 minutes until shiny and caramelised.
While the ham simmers, cut the potatoes into chunky chips. Boil them in salted water until just fork-tender, drain and let them steam dry. Season with salt, toss in olive oil, and roast on a tray at 200°C for 45 minutes to an hour until crisp and golden, turning once or twice.
Fry the eggs in a little oil or butter until the edges are lacy and the yolks just set.
Slice the glazed ham, pile onto plates with a heap of the chips and a fried egg on top.