To use a ham bag, soak it in a mixture of 4 cups of water and 2 tablespoons of white vinegar, squeeze out excess liquid, and place the ham inside. Store the bagged ham in the coldest part of your refrigerator, and re-soak the bag every few days or when it starts to dry out to keep the ham fresh and moist for up to two weeks.
Step-by-step Instructions
Prepare the solution: Mix approximately 4 cups of water with 2 tablespoons of white vinegar in a clean basin or bowl.
Soak the bag: Submerge your clean Waipawa Butchery ham bag in the vinegar solution.
Wring it out: Remove the bag from the solution and squeeze out the excess liquid, leaving it damp.
Bag the ham: Place your cooked ham into the prepared ham bag, ensuring it is wrapped tightly and fully enclosed.
Into the fridge: Store the ham in the coldest part of your fridge.
Repeat: Every two to three days, or when the bag begins to dry, rinse and re-soak it in the vinegar solution and place the ham back in.
