Did you notice you could read every letter in the label on that ham?
I take it fried, about an inch thick, with plenty of ham fat.
Let me get some of this ham into my face, and then I'll talk.
Fig. 23 shows a ham from which the rind has not been removed.
They make 'em out o' brick-clay and ham fat up in them mountains.
When done, take off the ham, and lay it round the ...