Welsh rarebit with Eskort mini picnic ham

By YOU Digital
30 October 2018


Preparation: 15 min | Cooking: 30 min | Serves 4


Welsh rarebit

500g Eskort Mini Picnic Ham, sliced

sourdough bread

Cheese topping

20ml Dijon mustard

15ml Worcestershire sauce

45ml flour

60ml butter

250ml white cheddar cheese, grated


1 onion, thinly sliced

60ml butter

2 handfuls chopped spring onions

125ml Weiss beer

salt & pepper for seasoning

60ml cream

80ml milk

10ml flour



  • Preheat oven to 180ºC. Line a baking sheet with baking paper.


  • Slice the bread into four slices and put on the baking tray.
  • Put the Dijon mustard, Worcestershire sauce, flour, butter and grated cheddar cheese in a bowl and mix well.
  • Slice the ham and lay it on the bread, followed by scoops of the cheese mixture.
  • Bake for 10 minutes until the cheese has melted and turned golden brown.


  • In a small saucepan, fry the onion in butter until soft and golden.
  • Add the spring onion and beer, then season with salt and pepper.
  • Simmer over medium heat until the sauce has thickened.
  • Lastly, add the cream, milk and flour and stir until thickened.

To serve

  • Top the Welsh rarebit with the sauce and enjoy.

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