Still More Ham

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.