Ingredients:

1 x Large West Peak Meats Smoked Deboned Gammon
2l Ginger beer (We used Stoney)
1x onion, thinly sliced
Lemon pepper mix (We use Ina Paarman)
2x Cinnamon sticks
1 tsp. garlic
3x bay leaves
2x oranges, quartered

For the Glaze:

2 tbsp. honey
60g brown sugar
½ tsp. cinnamon
Juice of 1 orange
1 tsp. Chilli flakes

Method:

Place the gammon in a large pot and add the onion, lemon pepper, cinnamon sticks, garlic, orange quarters and bay leaves. Add the ginger beer and top up with enough water to cover the gammon. Boil for 15 minutes and simmer for 1 hour and 15 minutes. Remove from the heat and allow to cool in the liquid for 1.5 hours.

Preheat the oven to 190°C/gas mark 5. Remove the gammon and transfer it to a roasting pan. Remove the skin and score the fat into diamonds.

In a small saucepan, heat the glaze ingredients over low heat, then increase the heat and simmer until it becomes syrupy.

Place the gammon in the oven with the quartered oranges and brush half the glaze over the fat of the gammon then roast in the oven for 45 minutes, brushing the remaining glaze over it halfway through. Keep the glaze warm.

Ingredients:

2 large oranges, sliced
2 West Peak Meats smoked chicken breast fillets, sliced
¾ cup thinly sliced celery (optional)
1/3 cup spring onion or chives chopped
1/3 cups green peppers, chopped
Mixed lettuce leaves
½ cup slivered almonds, toasted (for garnishing)

For the dressing:

½ cup sour cream
1 Tbsp. lemon juice
½ cup mayonnaise
1 Tbsp sugar
1tsp orange zest from one orange
Salt and pepper

Method:

Peel the oranges, remove the white membrane and slice the oranges into thin wheels. (Cover and refrigerate). Mix together the chicken, celery, spring onions/ chives and green peppers.

For the salad dressing:
Combine the sour cream, mayonnaise, lemon juice, sugar, orange zest and salt and pepper. Mix well and stir into the chicken mix. Cover and refrigerate for 2 to 3 hours.

Spread the almonds on a baking tray and roast for about 8 minutes or until golden brown.

Arrange the mixed lettuce leaves on a serving platter. Arrange the chicken mixture onto the leaves, add the orange slices and sprinkle with the toasted almonds.

Ingredients:

West Peak Meats Boneless uncooked smoked gammon
440g pineapple pieces (juice reserved)
1 jar of maraschino cherries
1 cup brown sugar
2 T mustard powder
1 t cloves
1 tsp. cinnamon
1 Tbsp. flour
Toothpicks

Method:

Thaw the gammon.
Decorate the gammon with pineapples & cherries, using the toothpicks to hold everything in place.  Place the gammon into a slow cooker.
In a large measuring cup, combine the pineapple juice, brown sugar, mustard powder, cloves and cinnamon.
Stir everything and add the flour. Whisk everything until lump free, then pour over the gammon.
Cook on Low for approx. 8 hours
Remove the gammon from the slow cooker and roast for 15 minutes, before serving.