Gammon bagels

PAIR WITH

KEN FORRESTER RESERVE CHENIN BLANC, R150

It doesn’t get easier than ready-cooked, perfectly scored and glistening gammon. Serve as is with sides or make festive gourmet sarmies fi t for picnic feasting.

1 (about 900g) PnP

cooked gammon with honey mustard sauce

3 Tbsp (45ml) honey, warmed (optional) 8 bagels Butter, for toasting ½ cup (125ml)

mayonnaise

2 packets (80g) rocket Piccalilli (shop-bought or make your own, see QR code below) 8 slices emmental

cheese

SERVES 8

Preheat oven to 180°C. Place gammon on a lined baking tray and roast for 20-25 minutes, basting the fat side with honey. (You can also grill it for 5-10 minutes if you prefer a crispier fat layer.) Remove and thinly slice. Slice bagels, butter them and toast. Spread with mayo. Top bagels with roast gammon, rocket, pickle and cheese.

Scan this QR code for a piccalilli recipe

INGREDIENTS:

Eskort Pork Neck Roast Fresh 750 g Gold Medal pork sausages removed from the casings 750 ml breadcrumbs Zest from 1 lemon 375 ml cranberries 3 tbsp Dijon mustard 3 tbsp rosemary chopped Salt and pepper Serve the roast with a salad.

METHOD:

Preheat the oven to 180 °C. Use a sharp knife and butterfly the pork neck roast from the one side, to open it up. Place the rest of the ingredients into a large mixing bowl and mix well to combine and form the stuffing. Spread the stuffing onto your pork neck and roll it up. Tie the roast up with butcher’s twine. Place the roast in an oven dish and roast for 1½ hours.

SERVES: