Generally, it doesn’t make much of a difference whether you keep the net on or not during boiling.
I always keep it on when preparing my gammon.
Place the meat in a large pot and add water.
The meat should just be covered with water. You don’t need to salt the water, as the meat is already salted.
Let it boil over lower heat - so it doesn’t reach a rolling boil.
After 45 minutes, remove the pot from the heat (or turn it off) and let the meat continue cooking in the water.
I usually let it sit for 30 minutes, but if I’m pressed for time, 15 minutes is sufficient.
Then take out the meat and place it on a chopping board.
Let it rest for another 5 minutes.
Then remove the net and cut it into slices about 1 cm thick.
Enjoy your meal.
