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…
If you’ve ever prepared a ham you may have noticed it comes wrapped in netting. This protective covering has sparked an ongoing debate among cooks – should you remove the netting before cooking the ham or leave it on? In this comprehensive guide we’ll examine the reasons for and against removing ham netting and provide tips to ensure your holiday ham turns out perfectly, nets or no nets.
What is Ham Netting?
Netting is a thin mesh wrap used to encase hams sold in stores It comes in a few varieties
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Elastic netting molds to the shape of the ham to hold it together This stretchy mesh comes in beige or other neutral colors,
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Butcher’s netting has a looser weave and often features a diamond pattern. It’s designed to protect meat cuts during transport.
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Stockinettes are tubular nets that fit snugly over hams before cooking. They may leave mesh marks but help retain juices.
No matter the style, ham netting serves a few key purposes:
- Shaping the irregular ham cut for a uniform appearance
- Protecting the exterior from drying out
- Holding any glazes or spices applied to the ham surface
Now let’s look at the reasons for and against removing this protective barrier before cooking your holiday ham.
Why You Should Remove Ham Netting
Before putting your ham in the oven, you might want to take off the nets for these main reasons:
Allows Seasoning and Glazing
It’s tricky to evenly coat a net-wrapped ham. Removing the barrier provides full access to lather your ham in glazes, herbs, spices, and more. You can rub seasonings directly into the meat or go heavy on the honey-mustard glaze.
Prevents Smoking and Melting
Some netting materials like elastic can burn, smoke, or melt under high oven heat. This not only damages your ham but can create an inedible, plastic-like coating.
Allows Even Smoke Absorption
For smoked hams, netting can create uneven smoke absorption. Removing it helps the woodsy flavor permeate the entire cut.
Eases Carving
Carving around netting can be clumsy and lead to ragged slices. Removing it ahead of time gives you unencumbered access to neatly carve perfect portions.
Improves Appearance
Net markings may remain embedded in the ham, marring the presentation. Removing nets gives you a smooth, uniform exterior.
Why You Should Leave Ham Netting On
On the other hand, there are some convincing reasons to cook your ham as-is, netting and all:
Maintains Shape
Netting holds the irregular ham cut together for even cooking. Without this support, the meat can fall apart, overcooking some sections while others remain underdone.
Retains Moisture
Like a protective seal, netting prevents the exterior from drying out. Removing it can lead to a tougher outer surface.
Minimizes Shrinkage
As meat cooks, it shrinks and pulls inward. Netting minimizes this for better portion control and yields.
Holds Glaze
Though you can’t add more glaze, existing glazes stay put on a netted ham. Removing the nets may lead to drips.
Saves Time
It’s one less step when preparing your holiday meal. Leaving nets on lets you pop the ham straight into the oven.
Tips for Perfectly Cooked Ham
Whether you remove ham netting or not, these tips ensure your holiday centerpiece is cooked to perfection:
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Pick the right size – Allow 1/3 to 1/2 pound of bone-in cooked ham per person. Reduce to 1/4 pound per person for boneless.
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Glaze often – Every 30 minutes, brush on more glaze to get a sticky, caramelized exterior.
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Use a meat thermometer – Cook until the thickest section reaches 140°F for sliced ham and 160°F for whole.
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Let it rest – Allow 15 minutes of rest time for juices to redistribute before carving.
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Carve against the grain – Cut ham across the grain for tender, sliceable portions.
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Save the bone – Use the ham bone to flavor soups, beans, greens, and more.
Frequently Asked Questions
Still unsure about ham netting? Here are answers to some common questions:
Is it safe to cook a ham with the netting on?
As long as the netting is approved as food-safe, leaving it on for cooking is perfectly safe. Most commercially sold hams have food-grade nets.
Can you reuse ham netting?
It’s not recommended to reuse ham netting. The materials can degrade and pose contamination risks. Use fresh nets each time.
How do you remove ham netting?
Carefully cut or peel the netting away from the exterior. Be cautious not to tear the meat surface. Remove slowly and gently.
What’s the best way to store leftover ham?
Leftover sliced ham keeps for 3-4 days refrigerated. Wrapping tightly in plastic wrap helps retain moisture. Freeze sliced ham up to 2 months.
Can you freeze a cooked ham?
Cooked hams freeze remarkably well. Wrap the entire ham tightly in heavy duty foil and freeze up to 2 months. Sliced portions last 1 month in the freezer.
The Takeaway
While expert opinions differ on ham netting, both options can produce an amazing holiday centerpiece. Removing nets may offer more seasoning and glazing control, while leaving them on helps maintain shape and moisture.
As long as you follow basic ham cooking guidelines like using a meat thermometer and letting it rest, your Christmas dinner will impress whether the nets are off or on. The choice comes down to personal preference.
The most important tip? Plan ahead and give yourself plenty of time. Rushing the process can dry out the meat. Low and slow cooking rewards you with a tender, juicy holiday ham worthy of the center of your festive table.
How do I bake a ham?
You can cook a gammon in the oven from raw to make a baked ham. Cover the joint with foil and place it on a rack above a roasting pan full of water. Cook in the oven at 180°C (160°C fan) mark 4 for 20 minutes per 450g, plus an extra 20 minutes at the end.
How do I glaze a ham?
Glazing a ham is exceedingly easy if you follow a few simple steps:
- The ham should still be hot, but it should be cool enough to handle about 15 minutes after it’s been cooked. Take off the rind and some of the fat that’s on top of it. Cut a small, sharp knife across the meat and under a corner of the skin. Then, cut through the fat in long, sweeping motions, pulling the skin off with your fingers as you go. Another good idea is to leave a 5 mm layer of fat on the ham to protect it from the hot oven.
- Then, if you want to add some style, you can score a diamond pattern into the fat layer. If you’re really feeling fancy, you can also add cloves to the diamonds.
- Heat the oven to 200°C (180°C fan) mark 6 and put the ham on a rack set above a roasting tin.
- Spread mustard on the skin and then press brown sugar on top of it to make the glaze stick. Mix equal parts mustard and sugar together to make a spiced glaze. Then, add small amounts of spices like cinnamon or mixed spice.
You can experiment with your favourite mustards, or use sticky preserves like marmalade, or redcurrant jelly. For a twist, opt for asian spices and flavours.
