I put a couple hams into salt dry cure in November. They were smoked 40 hours, and left to hang in the smokehouse. Today i scrubbed the mold off and will re-sock to hang again until September. I've seen pictures where some processors coat the exposed end with a thick layer of what looks like lard. First, is it lard, and second, should i do the same? These are the 2nd and 3rd hams I've done. The first one just got washed and is being soaked for Sunday. I didn't put lard on that one. Any ideas? I don't get too much hot summer heat here in Washington state if that makes a difference.