Cooking a ham might seem like a big job, but once you know the rules, it’s really simple. A ham is a beautiful centerpiece for a Sunday lunch or a useful way to prepare meals ahead of time.
If you follow our Good Housekeeping tips, you’ll be able to make a perfect ham that will make your guests want seconds…
Cooking a ham for a special holiday meal or family gathering is a delicious tradition. But if your ham comes wrapped in netting, you may wonder if you should remove it before cooking. There are good reasons for both keeping the net on and taking it off. This article will go over the purpose of ham netting, when to remove it, and tips for cooking ham with or without the net.
What Is Ham Netting?
Many hams you purchase from the grocery store will come enclosed in a mesh plastic or cotton netting This netting serves a few key purposes
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Keeps the meat compact – The netting helps the ham hold its shape. This prevents it from falling apart during cooking.
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Eases handling – The net makes the ham easier to maneuver in and out of packaging, on the grill or in the oven
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Improves appearance – Netting provides a uniform shape for better presentation when serving
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Holds flavor – Netting keeps glazes and seasoning mixtures pressed onto the meat.
While some hams come without netting, most will include it for the reasons above. Now let’s look at when to keep it on or take it off.
Should You Remove Ham Netting Before Cooking?
Reasons to remove ham netting before cooking:
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Allows smoke and seasonings to penetrate better for more flavor in the meat.
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Provides an exterior crust or bark from caramelization.
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Can reduce total cooking time.
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Easier to remove ham from the bone after cooking.
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Gives a more rustic, artisanal appearance.
Reasons to keep ham netting on during cooking:
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Helps the ham retain its shape, especially if boneless.
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Prevents the ham from drying out.
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Concentrates smoke and glaze flavors.
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No risk of tearing meat during removal.
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Gives a uniform shape for attractive slicing and serving.
How Should You Remove Ham Netting?
If you opt to remove the netting, follow these steps for easy and safe removal:
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Carefully cut away plastic netting using kitchen shears, starting from the open end. Never tear netting off.
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For cotton netting, gently loosen knots and unwind string from ham. Snip strings as needed.
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Work slow and gently to avoid ripping the ham. Stop and adjust grip if needed.
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Place ham directly on cooking surface or pan after removing netting.
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Re-tie with kitchen twine if stuffing or butterflying ham after removing original netting.
Step-by-Step Guide for Cooking Ham With Netting
For tasty results, follow these steps for cooking your holiday ham with the netting left on:
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Unwrap ham and place in roasting pan, keeping netting intact.
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Score the fatty top layer of the ham in a diamond pattern, about 1/4 inch deep.
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Rub the outside of the ham thoroughly with your desired seasonings – brown sugar, pepper, cloves, etc.
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Pour 1-2 cups of ginger ale, pineapple juice or other liquid in the bottom of the pan. The netting will help lock in ham juices.
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Roast ham at 350°F for approximately 18-20 minutes per pound until the internal temperature reaches 140°F.
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During last 30 minutes of cooking, glaze ham frequently with your favorite glaze if desired.
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Once ham reaches 140°F, remove from oven, cover loosely with foil and let rest 15 minutes.
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Carefully remove netting with kitchen shears or knife and slice ham to serve.
Tips for Perfect Results Cooking Ham Without Netting
For flavorful ham without the netting, keep these tips in mind:
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Choose a bone-in ham, as the bone will help the meat hold its shape better.
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Rub the ham all over with dry seasoning rub before cooking for lots of flavor. Get into crevices.
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Use lower heat, around 325°F, and monitor temperature closely. The open surface can lead to quicker drying.
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Baste the ham every 30 minutes with pan juices to keep the exterior moist.
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Glaze frequently during the last hour for a caramelized, crispy coating.
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Let rest at least 15-20 minutes before carving so juices redistribute.
Frequently Asked Questions
Should I remove netting from a spiral sliced ham?
Most experts recommend keeping the net on spiral hams to hold the slices together during cooking and glazing. Remove carefully just before serving.
Can I re-use ham netting?
It’s not recommended to re-use ham netting. The netting may retain old juices or odors that could impact the new ham’s flavor. Use fresh kitchen twine instead if needed.
What if my ham doesn’t have netting?
If your ham has no netting, trussing with kitchen string can help keep it compact. Score, season, and baste the ham well while roasting for moistness.
Should I remove netting for smoked ham?
Yes, remove any plastic netting to allow smoke to properly penetrate the meat. Cotton netting can be left on for some protection and removed after smoking before serving.
What’s the best way to remove stubborn netting?
If the netting won’t budge, try using a knife or kitchen shears to gently cut down the side of the ham right through the netting. Then peel it away in pieces.
Whether you keep the net on or take it off your holiday ham, following the tips above will help you achieve the juicy, fully cooked results your guests will rave about. Removing the netting does allow for more seasoning and crisping which many cooks prefer. However, keeping it on helps maintain moisture and shape. Feel free to experiment to find your favorite method!
How do I boil a ham?
Weigh your gammon and then put it in a deep pan that is big enough to fit it and has a lid that can go on top. To make the meat taste better, add some fragrant things with it, like peppercorns, onions, bay leaves, and thyme. Fill the pan with water, heat it until it boils, and then skim off the white foam that forms on top. Lower to a simmer, cover and cook for 25min per 450g. If too much of the water evaporates, add more hot water from a kettle. Do not use cold water, as it will lower the temperature and throw off your cooking times.
You can also cook gammon in other liquids. Acidic ones are popular for yielding a totally tender result – try cola, pineapple juice or cider.
What kind of ham should I buy?
Gammon comes in many shapes and sizes, so the choice depends on the event you’re cooking the ham for.
Choose a small boneless joint that weighs about 1 kg if you want an easy-to-cook ham that you can cool and slice for everyday lunches or if you’re cooking for four people and serving it with other foods.
A larger gammon on the bone will feed a crowd (with leftovers) and look suitable for a celebration, whether you’re having a big party or it’s the star of the dinner table. Bone-in gammon isn’t as easy to find as its smaller, boneless counterpart, so you should place an advance order with a butcher.