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TO KEEP HAMS AFTER CURING

Cut hams in slices suitable for cooking, trim off the rind, and pack as compactly as possible in a stone jar; over the top pour melted lard, so as to completely exclude the air. When ham is wanted for use, scrape off the lard, remove a layer of meat, and always be particular to melt the lard and return it immediately to the jar. It will keep through the season.