2. Wash the salted hams, connect every two with ropes and hang them in the sun to dry.

3. After drying for about 5 days, both the leather surface and the meat surface are covered with oil. When the leg surface is basically dry and hard, it can be stamped with a trademark and reshaped to make the ham plump.

4. Move the sun-dried ham indoors and hang it for fermentation. Pay attention to hang the ham neatly when hanging, leaving a gap between your legs. Hang and ferment indoors for 2-3 months until the skin turns yellow and the meat surface is oily. Then, the ham after hanging, fermenting and finishing is dropped and piled up.