1. Coat the ham with vegetable oil and hang it in a ventilated and cool place, keeping the temperature at about 20℃.

2, if it is cut, the incision should be coated with a layer of vegetable oil, and then stick a layer of plastic wrap.

In summer, you can put vegetable oil on both sides of ham sausage, put it in a jar, and cover it with dried pickles for preservation.

4. Ham can also be wrapped and sealed with plastic wrap and stored in the freezer.