Ingredients

• West Peak Meats smoked gammon rind with fat and a thin layer of meat
• Pink Himalayan salt
• West Peak Meats braai spice

Method

Cut the elastic ribbon at the top of the gammon where the rind is and pull to the sides. Cut the rind and fat off, but also leave a thin layer of meat still attached to it. Pull the elastic back up and set your gammon aside for cooking.

Because the gammon was smoked, you will be unable to score the rind, but rather carefully make a few incisions into the rind with a sharp knife.

Layer it with a generous amount of pink Himalayan salt, as well as West Peak Meats’ braai spice. Leave overnight at room temperature and cover with a cloth or hand towel.

When you are ready pre-heat the oven to 180 degrees and place the gammon rind on a baking tray in the middle of the oven, (not too high up) and bake & grill (top and bottom) for about 15 minutes or until you see the gammon rind pulling in and tanned/ fully cooked, then change your oven setting to grill only and grill the rind from the top until you can see it is becoming flaky, bubbly and changing colour.

Leave to cool for a few minutes, but cut it while it is still warm and serve either with slices of gammon or as a snack!

[You will also like:  West Peak Meats smoked gammon recipe with plum glaze]

Ingredients

• 1 West Peak Meats smoked gammon
• 1 cup of brown sugar

Glaze:

• 5 sliced sweet plums
• Olive oil for cooking
• West Peak Meats braai spice
• 40ml oyster sauce
• 3 tsp. Red pepper Harissa paste
• 2 T soya
• 1 tsp. wholegrain mustard
• 1 tsp. cinnamon

Method

[slow cooker Recipe]

Prepare your West Peak Meats smoked gammon:

Cut the elastic ribbon at the top where the rind is and pull it to the sides, and cut off the rind, pull the elastic back up. Place the smoked gammon with the bit of fat facing up into your slow cooker and cover with 1 cup of brown sugar. Let the gammon slow cook on Low for 8 to 12 hours depending on the size.

Red plum glaze:

Place the sliced sweet plums with the olive oil into a frying pan, add West Peak Meat Braai spice to season and panfry till soft, add the rest of the glaze ingredients.  Allow to simmer over medium heat until the sauce has thickened.

Once the gammon is done, top with the plum glaze and roast for 15 minutes at 180 degrees.

[See West Peak Meats Crackling Recipe]

Ingredients

• 1 x West Peak Meats smoked pork fillet
• Olive oil for cooking
• West Peak Meats Braai spice

Salsa mixture:

• 60ml Balsamic vinegar
• 1 Avocado chopped into pieces
• 1 tomato chopped into pieces
• 1 small red onion chopped fine
• 1 cup of cooked corn
• 70g fresh oregano shredded
• Salt and pepper

• 1 tub cream cheese chives flavour
• 1 pack of small (not cocktail) tortilla wraps

Method

Cut the pork fillet into medallions and place it into a pan with olive oil. Season with the braai spice.  Cook through, cut into smaller bite-sized pieces and set aside.

Salsa mixture – For the salsa mix all of the ingredients together and set aside.

Either bake or air fry the tortillas.  Fold it accordingly and place it side-to-side in the air fryer (on 180 degrees and only for a few minutes) or hanging on a baking rail in a preheated oven on 160 degrees.  These go quite quick and will change colour to light brown when they are done.

Fill the tortillas with the salsa, add the pork fillet pieces and place a dollop of cream cheese on top.  Garnish with a fresh oregano sprig.