How to preserve ham

Soaked or treated ham can be wrapped in clean and breathable paper, wrapped in a layer of plastic wrap and stored in the refrigerator.

Ham that has not been soaked is easy to get moldy, and it will attract insects and ants because it contains a lot of fat. Especially in spring or wet weather, ham must be hung in a cool, dry and ventilated place where direct sunlight cannot be seen. If eggs breed, they must be eliminated quickly to avoid spreading.

Sodium chloride (salt) and sodium nitrite (industrial salt) are widely used in ham production. Long-term intake of too much salt can lead to hypertension and arteriosclerosis, and excessive intake of nitrite can cause food poisoning. Therefore, long-term consumption of ham is harmful to human health and should not be used as the main source of protein.

Seal it up

When ham is stored, it should be coated with vegetable oil at the seal to isolate air and prevent fat oxidation, and then coated with 1 layer edible plastic film to prevent insects from invading. In summer, you can rub 1 time on both sides of ham with cooking oil and put it in the jar. Covered with salted dried vegetables, it can be preserved for a long time. Ham can be wrapped in plastic wrap and sealed in the refrigerator, not in the freezer.

Ham can also be sealed with vacuum plastic bags, which can isolate air, prevent oxidation and keep fresh, so that ham can be preserved for a long time. When ham is stored in the refrigerator, it needs to be wrapped with several layers of plastic wrap to avoid the smell of ham or other foods.