This dish looks unusual which is why I like it. You can dress it up to resemble a fish using the rhubarb as scales, you can go into as much detail as you wish. The flavour combinations are absolutely perfect. Gammon is a strong tasting bit of meat , so you need strong flavours to accompany it to help break it down . This dish has sweet from the honey in the rhubarb, and the cider. Salty from the gammon and sour from the rhubarb and the apples in the cider. The cider sauce works really well, apples and pork we know go really well so i’m not sure why it isn’t used with gammon as much. Probably because apple isn’t sour but in this recipe we have rhubarb for that. The quail egg finishes it off nicely as it just goes so well with pork and gammon. It also adds a nice visual element to the dish such as a representing a huge fish eye !