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!

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