Orange, Garlic & Pear Gammon with a Pea, Feta & Bacon Salad

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  • 1 Eskort Smoked Gammon ±3 kg
  • 1 Lt orange juice
  • 3 pears, thinly sliced lengthways
  • 5 garlic cloves, roughly chopped
  • salt and pepper
  • 125 ml brown sugar


  • Preheat the oven to 190°C.
  • Place the gammon in a deep oven tray or casserole dish lined with baking paper, coat with the brown sugar, salt and pepper.
  • Place the pears and garlic on top of the gammon – covering as much of the gammon as possible.
  • Add orange juice and wrap in two layers of foil.
  • Bake in the oven for 60 minutes.

Pea Salad


  • 200 g Eskort Bacon Cutts/200g Diced Bacon
  • 500 g fresh green peas
  • 2 croissants
  • 30 ml olive oil
  • 50 g baby spinach
  • 50 g rocket
  • 50 g mint
  • 250 g Danish feta


  • Place the green peas in a food processor and pulse two to three times to break up the peas slightly.
  • Fry the bacon in a medium saucepan over high heat until crispy, remove from the pan and add olive oil.
  • Tear the croissants into bite sized pieces and fry in the pan until crispy on the outside.
  • Place rocket, mint and baby spinach in a salad dish or large bowl and top with bacon, croissants and crumbled Danish feta.


Thinly slice the gammon, drizzle with the pan sauces and serve with the pea salad.