So apparently, the difference between gammon and ham is that gammon is cured as part of a side of bacon (and then smoked or not) and ham is removed from the carcass and smoked or dried. I have never heard the term ‘gammon’ in the US, but I guess it must exist. Here in the UK we quite often buy small gammon joints and roast them in the oven, covered at first and then uncovered to brown the fat. It’s pretty standard fare, but it’s always tasty. This ham was different. I wanted to cook it differently, flavor it differently, do something so that it would be a bit more special. A bit of a treat. Enter the barbecue.
Well, if you can believe it, we’ve had four straight days of sunshine. And those four days are enough to have put me off soup at least until September. Even if the weather were to take a turn for the British, I am vowing not to make another pot of hot soup for a couple of months and, as I’m not a huge fan of cold soup, that may mean no soup period. What will we eat now, you may ask? Probably much of the same things I would’ve put in a soup, but I’ll keep them raw and put them in a salad instead!