Furthermore, patience, attention, but also regular controls are needed. Every twenty days the host is going to pierce the ham with a short wooden stick, and carefully smell it. That ritual should be seen; the face of the host expresses all the emotions in discovering the quality of the product.
The host shall immediately stuff that little hole with pepper. Unfortunately, the worst may happen, namely the worminess. To prevent that, some households have net wooden cages so the fly won’t reach the ham. If that adversity is detected in time, it is enough to remove the wormy part, so the pepper and the salt are once more smeared over the healthy meat.
Now the problem is just aesthetical, so the ham couldn’t be sold. That better, it’ll be eaten by the inmates.