Gypsy Ham Sliced

Gypsy Ham Sliced

Gypsy Ham Sliced

R28.00 Incl. VAT

In stock
0 out of 5

R28.00 Incl. VAT

Per 200g portion

SKU: 190 Category:


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

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

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Northern Suburbs – Monday to Saturday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Saturday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight 1 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.