Gypsy Ham Sliced

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.


You've just added this product to the cart: