Gammon, Egg and Chips

Back in November, when I started this blog, I penned a post about Roast Pork Shoulder, in which I mentioned the tastiest gammon I have ever eaten.  The gammon came from Swillington Farm and it is the reason we have started buying their monthly meat boxes.

Unlike your average shop bought gammon, this was a substantial piece of cured pork that didn't shrivel to half the size during cooking, leaving behind a milky scum.  The rind crisped up like good crackling should and you could taste the pig, not just salt.  Gammon hasn't always been like this for me.

I remember family trips out for Sunday lunch to The Bowling Green Inn, Euxton, where I'd invariably choose gammon.  It's the first place where I remember getting to choose from the real menu, not the kids menu.  It was like a whole new world had been opened up to me.  To give you some idea of the era in which this epic, life changing event happened, the Bowling Green had a Pacman video game and Findus had launched the French Bread Pizza.

The most exciting topping of these superheated, jaw-breakingly crisp pizzas, was the ham and pineapple.  I know now that this is a combination that should be locked into Room 101, but back then the salty sweet combo was a winner. 

The gammon at the Bowling Green came with pineapple.  Tonight, the gammon came with a fried egg, chips and peas.