A hog’s hind leg, salt-cured and smoked to dark mahogany, hangs in the butcher’s shop or a merchant’s stores. The smoky, salty meat is sliced thin for bread or diced into pots; it keeps for months unwrapped and needs no further preparation. Both noble tables and camp fires value a good ham.
Ham
Salt-cured smoked hog hind leg; sliced thin or diced, keeps months.