Here are a few recipes to make your Easter weekend as delicious as it can be. Happy Easter!
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.
A few weeks ago Michel Roux Jr made îles flottantes on his BBC show, ‘Food & Drink’. It looked so easy and so impressive that I decided to make it when the next opportunity arose.