Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 310+ of our top selling titles.
plus Unlimited access to 27000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10.99 per month, unless cancelled.
Upgrade Now for €10.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points


How to get the best out of good meat, from buying to cooking to serving



The simple answer is that gammon needs cooking before you eat it and ham doesn’t. After cooking, a gammon joint technically becomes a ham. Both use meat from the back leg of a pig – or the whole leg – which is dry-cured or brined in the same way as bacon. Often ingredients such as sugar and spices are added to give character to the cure. Gammon and ham are both available smoked or unsmoked.

Where things get complicated is that, while gammon is always raw, ham isn’t necessarily always cooked. Some hams – such as parma or serrano – are cured with salt, then air-dried for 6-24 months, during which time the meat firms up and the flavour matures. These hams, though uncooked, are fine to eat. In Italy they are known as prosciutto crudo – raw ham.


Gravy too thin? Add cornflour. Don’t add it directly to the gravy tin or it will go lumpy. Slake it first – mix 1 tbsp cornflour with 90ml cold water and stir until smooth. Whisk this slurry into the hot gravy, bring to the boil and simmer just long enough to thicken it and cook out any lumps. For more gravy tips see p62 of the December issue




It’s similar to carving a turkey

and it’s simple once you know

how. You’ll need a sharp knife

and a solid cutting board

• Before carving, let the goose rest in a warm place for about 30 minutes. This will make carving easier and ensure the flesh is deliciously juicy.

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - Dec-17
If you own the issue, Login to read the full article now.
Single Digital Issue
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 1.75 per issue
Was €33.99
Now €20.99
6 Month Digital Subscription
Only € 3.00 per issue

View Issues

About delicious. Magazine

Make your Christmas and New Year the best ever with the December issue of delicious. magazine. Shopping’s a breeze with our last-minute gifts, drinks advice and festive taste test. Try Nigel Slater’s cakes and bakes, Paul A Young’s trademark truffles and Nigella’s sensational side-dishes and stay cool tips. We also find out what Rick Stein and family get up to over the festive period. For a low-stress Christmas day, cook our classic turkey lunch with timeplan. Plus, don't miss our amazing £8,400 prize giveaway. It's a happy Christmas – guaranteed!

Other Articles in this Issue