|Hanging ham in the Tomb.|
Day late, but hung the ham today. Thorough rinse in cold water, followed by white wine vinegar, followed by wrapping in still-wet muslin that had soaked in the vinegar for half an hour. (The muslin, as near as I can tell from most sources, is to keep the flies off. This shouldn't be necessary here, and I have seen photos of people drying their hams in open-weave mesh bags, but I figured safer was better than sorry.) Cellar is currently 55 degrees F and 61% humidity.
|Cheesy meter came free with Time magazine, but it seems to read reasonably accurately, as double checked against local weather reports when its outside.|