Bright (well maybe it wasn't so bright then) and early this morning we headed down to the meat processor's for a second salting on Kellen and Lydia's Ham, Bacon, and Egg hams. It was a quick and easy process. They simply needed to scrape off the salt from the first salting, and then re-salt their hams. Now, the hams sit and cure until January. I can't wait to see how they turn out!