It's pretty difficult to get a piece of raw ham in North America, most being ready cooked and smoked, like the bacon. A trip to the 'British Butcher' in North Vancouver, a local artisan, yields results. He usually has a vast piece in the back and I always ask if it's possible for him to cut a piece off for me. He always obliges and I get a small piece weighing around 2 pounds which feeds 2 of us for several meals. This time, the pink meat came complete with skin, providing the exciting possibility of crackling, although I had to take this off and place it under the grill to crisp as the roasting heat and time just didn't give a hot enough blast to dry it out enough to make it extra crispy. So, to cook the gammon, I slashed the skin with Neil's Stanley knife, rubbed lots of salt into it and then roasted it for 1hour 45 minutes at 350oF.
