Butter the outside of each slice of bread.
Take a piece of bread and place a few honey-glazed gammon on the unbuttered side.
Add a sprinkle of sun-dried tomatoes and a handful of baby spinach leaves.
Crumble some feta cheese over the spinach.
Top with a generous amount of grated mature cheddar cheese.
Place another slice of bread on top to form a sandwich, with the buttered side facing outwards.
Place the sandwiches on the braai grid over medium coals.
Cook the sandwiches, turning frequently, until the bread turns golden and the cheese has melted to your liking.
Slice the sandwiches diagonally to create triangles, or cut them into smaller squares if desired.
Serve the mouthwatering honey-glazed gammon, sun-dried tomato, baby spinach, feta, and mature cheddar Braaibroodjie warm as a delightful snack or part of a hearty meal.
Place the gammon joint into a large lidded saucepan, cover with cold water, and boil over high heat.
Drain the water from the saucepan, add fresh cold water, the onions, carrots, celery, bay and peppercorns and bring to the boil once more.
Reduce the heat, cover with a lid and simmer the gammon and vegetables gently for 20 minutes per 500g. (If your pan is not large enough to cover the joint completely, turn the gammon over halfway through the cooking time.)
Remove the gammon from the water and set aside to cool for 15 minutes. (The cooking liquid can be strained and reserved for making soup for another time.)
Preheat the oven to 200C and line a large roasting tin with kitchen foil.
Use a small knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the centre of each ‘X’.
Place the gammon into the foil-lined roasting tray, ensuring that the sides of the foil come halfway up the joint to contain any roasting juices.
Mix the honey and mustard together and brush half evenly over the gammon, including one side of the joint.
Roast in the centre of the oven for 10 minutes, then take the joint out and brush the top and remaining side with the rest of the glaze.
Return the gammon to the oven for a further 10– 15 minutes, rotating the tin so that the opposite side of the gammon faces the back of the oven.
The gammon is ready when the fat on top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
Pour any juices collected in the kitchen foil into a small pan and warm through gently.
Carve the gammon, serve on a large platter and spoon over the warmed juices.
