Ham can be eaten in many ways. Consumption habits are steaming and serving as a seasoning for dishes. Don't stir-fry or use soy sauce as an ingredient (otherwise it will lose its flavor). Before eating, wash off the attachments on the meat surface and skin surface with warm water, cut off the dark yellow fat and the dark brown surface of lean meat to prevent "smoky smell", and then cook. Several cooking methods are briefly introduced as follows:

First, steamed food. Steaming in a steamer, cooling, peeling, and slicing.

Second, the seasoning of dishes. Slice the ham, or use small pieces of ham packed in vacuum as seasoning. When steaming chicken, duck, goose, fish, seafood or egg tofu, spread a few slices of ham for better color, fragrance and taste. Sliced ham is an essential seasoning for all kinds of high-grade soups, especially boiled bamboo shoots, white gourd and radish slices.

Preservation method of ham: whole preservation, hanging in a ventilated and cool place, often coated with edible vegetable oil to prevent mildew and pests. After the ham is cut, apply a layer of edible vegetable oil to the incision, and then stick a layer of fresh-keeping paper to avoid the smell after seeing the wind. Normal temperature is 20℃, and the storage period is 6 months.