1. Remove packaging and keep the ham bone covered with the supplied foil or cap.
2. Soak a clean tea towel, ham bag, or pillowcase in a solution of 2 cups of white vinegar and 2 litres of water.
3. Wring out so it’s damp, not dripping, and wrap it completely around the ham.
4. Place the wrapped ham in the fridge (ideally in the coolest part).
5. Re-soak the cloth every 2–3 days in the vinegar solution to keep it fresh.
6. Use within 2–3 weeks of opening.
7. Always slice off only what you need, keeping the rest covered and cold.
