Oct. 27, 1937. College Park, Maryland. "No longer is it necessary to age ham a year or so to obtain that sharp, pungent, cheesy flavor in the lean meat, so characteristic of Southern style ham. Speeding up nature, the Maryland Experiment Station, University of Maryland, in cooperation with the U.S. Department of Agriculture, has developed a process by which it is possible to produce some of these characteristic flavors in hams in relatively short time -- 6 to 10 weeks -- by holding them at temperatures from 107F to 125F in specially constructed incubator. The first step in the process is the thorough curing of the hams, three days being allowed for each pound of ham being cured. Mr. F.D. Carroll, of the Maryland Experiment Station, is shown with a few of the hams after they have been cured." Harris & Ewing Collection glass negative.
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