In the process of ham processing, hygiene details are crucial. The following aspects should be noted:

**I. Raw Material Processing Stage**

Selecting raw materials:

- Rigorously inspect the freshness of pork hams, ensuring there are no lesions or off odors. Select pork from authorized channels that has passed inspection and quarantine, guaranteeing the sanitation and quality of the raw materials from the source.

Thoroughly clean the pork hind leg by removing surface dirt, blood, and impurities such as hair, using clean water to rinse repeatedly, and gently brush with a soft brush if necessary.

2. Raw Materials Storage

- Ensure the storage environment for raw materials is clean, dry, and well-ventilated. The temperature should be maintained within a suitable range to prevent excessive heat from promoting bacterial growth.

- If not processed promptly, pork hind legs should be properly refrigerated or frozen to prevent spoilage. Additionally, it is important to store different batches of raw materials separately to avoid cross-contamination.

**II. Pickling Stage**

Curing Container:

- Fermenting containers must be thoroughly cleaned and disinfected, which can be achieved through methods such as rinsing with hot water, wiping with disinfectant, or sterilizing at high temperatures to ensure no bacterial residue remains.

- The material of the containers should be non-toxic and corrosion-resistant, such as food-grade plastic drums or stainless steel drums, avoiding containers that are prone to rust or may release harmful substances.

2. Pickled Sauce:

- Ensure that salt and other pickling seasonings are kept dry and free of impurities, avoiding dampness, clumping, or the admixture of foreign substances. The containers for storing the seasonings should also be kept clean and sealed to prevent dust and insects from entering.

- Use seasonings strictly according to the recipe proportions to avoid excess or deficiency, which may affect the pickling effect and hygiene quality.

**Section 3: Drying Stage**

Drying Yard:

- Select a well-ventilated, sunlit area free from pollution sources for drying. Keep a distance from garbage piles, sewage ditches, and other locations prone to bacterial growth and insect attraction.

- The facility should be cleaned regularly to maintain cleanliness. Clean plastic sheets or bamboo mats can be laid on the ground to prevent direct contact between the ham and the floor.

2. Pest and Fly Control:

- Install protective devices such as window screens or mosquito nets to prevent flies, mosquitoes, and other insects from contacting ham. Physical pest control methods can also be employed, such as hanging mugwort or placing camphor balls.

Regularly inspect the surface of the ham for insects or eggs. Promptly clean and wipe with a clean damp cloth if any are found.

Section Four: Fermentation and Maturation Phase

Fermentation Environment:

- The fermentation room must maintain a constant temperature and humidity; high temperatures can easily breed bacteria, while excessive humidity may lead to the ham spoiling. Regularly clean and disinfect the fermentation room to ensure good air circulation.

- Regularly inspect and turn the hams within the fermentation room to ensure even fermentation across all parts, while also promptly detecting and addressing any potential sanitation issues.

2. Packaging and Storage:

Before packaging, ensure the ham is dry and clean, free of mold spots and odors. Gently wipe the surface with a clean cloth to remove dust and impurities.

- Select appropriate packaging materials, such as food-grade plastic bags and vacuum-sealed bags, to ensure a tight seal and prevent air and moisture from entering. Store the packaged ham in a dry, cool, and well-ventilated area, avoiding direct sunlight and high-temperature environments.