Determine the cooking method: There are several ways to cook a ham, including baking, grilling, slow cooking, and using an Instant Pot. Depending on the size of your ham and your personal preference, choose the method that works best for you. If you decide to leave the netting on, it’s important to remove it properly after cooking. Let the ham rest for at least 15 minutes before attempting to remove the netting. Use a pair of clean kitchen shears to carefully cut away the netting, taking care not to pierce the meat itself. Once the netting is removed, carve and serve the ham while it’s still hot. How To Remove Netting From Ham

Consider removing the netting: If you’re having trouble carving your ham with the netting on, you can remove it before serving. Simply cut through the netting with scissors and peel it away from the meat. Depending on the breed and quality of the meat, you should have a nice layer of fat. Remove some of the fat, to leave you with about 1cm. The extra fat can be kept in the freezer for roasting with potatoes another time.

Leave the gammon to rest for at least 10 minutes before carving it with a sharp knife. You can serve gammon as part of a roast dinner alongside roasted potatoes and vegetables. What To Do With Leftover Gammon

What this means is that in Australia we don't import meat that still has the bone in, so if your ham is on the bone it's guaranteed to be locally-grown pork, so there's traceability and better quality guaranteed. If so, you may have noticed that some hams come encased in a netting. But what should you do with this netting? Should you remove it before cooking, or leave it on? Ultimately, whether or not you remove the netting before cooking your ham comes down to personal preference and the type of ham you’re cooking. If you want a neat, uniform shape and don’t mind sacrificing a bit of browning or seasoning, leave the netting on. But if you want more control over your seasoning and appearance, removing it might be a better choice. How To Remove The Netting From A Ham COUNTRY HAM, COUNTRY STYLE HAM, or DRY CURED HAM, and COUNTRY PORK SHOULDER, COUNTRY STYLE PORK SHOULDER, or DRY CURED PORK SHOULDER: The uncooked, cured, dried, smoked or unsmoked meat food products made respectively from a single piece of meat conforming to the definition of "ham," or from a single piece of meat from a pork shoulder. They are prepared by the dry application of salt or by salt and one or more optional ingredients: nutritive sweeteners, spices, seasonings, flavorings, sodium or potassium nitrate, and sodium or potassium nitrite. They may not be injected with curing solutions nor placed in curing solutions. The product must be treated for the destruction of possible live trichinae.

Ham Storage Chart

Staphylococcus aureus (staph) - These bacteria are destroyed by cooking and processing but can be re-introduced via mishandling. They can then produce a toxin which is not destroyed by further cooking. Dry curing of hams may or may not destroy S. aureus, but the high salt content on the exterior inhibits the growth of these bacteria. When the ham is sliced, the moister interior will permit staphylococcal multiplication. Thus sliced dry-cured hams must be refrigerated.