Gypsy Ham sliced

Gypsy Ham sliced

Gypsy Ham sliced

R95.32 Incl. VAT

In stock
0 out of 5

R95.32 Incl. VAT

SKU: 190 Category:


Own produced and manufactured beech wood smoked ham sliced and vacuum packed

Please note we endeavour to complete all deliveries within 48 Hours. Below is a list of the main areas and the days we deliver to those areas.

Our friendly staff will contact you to confirm delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Paarl & Franschhoek – Tuesday

Stellenbosch, Somerset West & Overberg up to Kleinmond – Tuesday & Friday.

Table View, Sunset Beach & Blaauwberg – Mondays and Thursdays.

False Bay Area – Wednesdays.

Additional information

Weight1 kg



  • 4 potatoes, peeled, cubed and boiled until soft
  • 1 C (250 ml) frozen peas
  • 1 C (250 ml) grated cheese
  • 1 egg, beaten
  • salt and pepper
  • 1/2 C (125 ml) seasoned cake flour for dusting
  • 1 Tbsp (15 ml) butter
  • 2 Tbsp (30 ml) olive oil
  • 2 Tbsp (30 ml) vinegar for poaching
  • 4–8 fresh eggs for poaching
  • 4–8 slices gypsy ham for serving
  • watercress for garnishing


Drain the boiled potatoes and add the peas, cheese and egg. Use a masher to break down the lumps until the mixture clumps together nicely. Season well. Dust your hands with flour and then divide the mixture into 8 cakes. Lightly coat the cakes with some seasoned flour and allow to rest in the fridge for 15 minutes.

Heat the butter and oil in a non-stick pan over moderate heat until it bubbles. Fry a few cakes at a time for about 6 minutes a side. They should be crispy on the outside and soft in the centre.

Bring a large pot of water to a rolling boil and add the vinegar. Make a whirlpool in the centre of the water and crack an egg into it, guiding it with a slotted spoon. Cook for about 1 minute. Transfer into a bowl of warm water until ready to use. Repeat with the other eggs.

Serve the cakes with slices of gypsy ham and the poached eggs. Garnish with watercress.


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