This British style ham, piccalilli and cucumber sandwich is so incredibly tasty, I just had to share it. I first had it earlier this year at the Edwardian Kitchen in the Pollok House in Glasgow.
I’ve been to the Pollok House in Glasgow three times in the past couple of years. It’s easily accessible as it’s near the center of the city. However, I love it because it feels as though you’re miles away from the city.
This past May, I took my Mum and Dad, and met my cousin, Sam, there. We toured the lovely house, (photos aren’t allowed to be taken inside) then headed out to the grounds.
We used our Royal Oak Foundation Membership which provides free entry to all National Trust for Scotland properties. If you are planning a trip to Scotland, or anywhere in the UK, I highly recommend you get one, too. It is a huge cost-saver, and if you use my code (FIND IT BELOW) you’ll receive a 10% discount!
Here are some of the photos I took around the gardens and the property. Check out the link at the bottom which has more photos when I went on a much sunnier day.
After touring the grounds, we’d worked up an appetite and decided to have lunch at the Edwardian Kitchen in the Pollok House. We were lucky to get the last available table, which luckily, had seating for four. It was a bit chilly that day, so I ordered soup and the ham sandwich pictured below, but so did the rest of my family!
The Edwardian Kitchen Ham, Piccalilli and Cucumber Sandwich
Ayrshire Gammon sandwich which consists of Ayrshire gammon (sliced ham), piccalilli, baby gem (lettuce), cucumber and mayo on a bloomer bun (ours came on whole wheat sliced bread).
It was fantastic that it was so tasty, especially since we’d ordered four of them. Everyone was in agreement: it was a brilliant combination of flavors. My cousin, Sam, and I loved the addition of the cucumber slices for a nice crunch.
After a lovely lunch, we walked into the Pollok Park grounds (where the Pollok House is located) to see the highland cows.
There were so many of them, including many calves which looked so much like teddy bears!
Okay, enough highland “coos” for now!
Just to tell you how much I loved this sandwich, I couldn’t wait to come back home to make it, literally. I ended up buying all the ingredients at my cousin Connie’s house in England and made it there. It was delicious, although I did put a bit too much piccalilli in them. The key is really good ingredients (surprise)!
Here’s my version of the ham, piccalilli and cucumber sandwich I made at Connie’s.
When I came back home, I made it again. It was more difficult to re-create here since we don’t have proper gammon available. I used ham from my local deli and had it sliced thicker than usual, which is what I’d suggest you can do, too. Using leftover baked ham from holiday meals would be a perfect time to make these sandwiches. I also made my own piccalilli.
To make this ham, piccalilli and cucumber sandwich, just follow the directions below. Let me know if you do and if you loved it as much as I do!
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- 2 slices of good quality whole wheat bread
- (mayonnaise - optional, it was used in the original sandwich, but I omitted it as I did in my order)
- cucumber, thinly sliced
- ham, sliced thick (not a sweet or honey ham), preferably a home baked ham
- Bibb or Butter lettuce
- (Spread a little mayonnaise on one slice of bread, if using.)
- On the inside of both slices, put some piccalilli (chopped if pieces are too large), don't be too generous as it's on both slices
- On the bottom slice of bread, follow with slices of cucumber, ham and the lettuce leaves.
- Place the top slice on to finish the sandwich, and cut into two triangles.
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