Summarize the following:
To ensure that the oven is warm enough to bake the ham, it's important to preheat it. Set the temperature to 325F (165C), and allow it to fully heat. Set a 7 to 8 pound (3.1 to 3.6 kg) bone-in ham on a wire roasting rack inside a large roasting pan. Use a knife to cut diagonal notches left to right and then right to left across the ham so they form a diamond pattern across the surface of the meat. After you've scored the ham with a diamond pattern, press whole cloves along the surface of the meat. Be sure to place one in the center of each diamond that you've created on the ham. When the ham is scored and studded with cloves, add 1 to 2 cups (237 to 473 ml) of water to the bottom of the roasting pan. Next, bake the ham in the preheated oven; cook it 25 minutes per pound if it's a ready-to-cook ham and 12 minutes per pound if it's a ready-to-eat ham. Don't cover the ham while it's baking. Add 1 teaspoons (3 g) of dry mustard powder, 1 cup (200 g) of brown sugar, and cup (59 ml) of dry sherry to a small bowl. Whisk the ingredients together until they form a thick paste. When the ham has only about 20 minutes left to cook, use a basting brush to coat the ham with the glaze. Be sure to apply it generously, so the glaze seeps into the score lines that you cut. Once the glaze is applied, return the ham to the oven. Allow it to bake until a crust forms on the meat, which should take about 20 minutes. When the ham's glaze is nice and crusty and its internal temperature reads 140F (60C), take it out of the oven. Allow it to cool for about 5 minutes, and then carve it so you can place it on a serving platter.

summary: Preheat the oven. Place the ham in a roast pan and score it. Add a clove to each score mark on the ham. Pour some water into the bottom of the pan and bake the ham. Mix the mustard, brown sugar, and sherry. Apply the glaze to the ham in the last 20 minutes of baking. Bake the ham until a crust forms. Remove the ham from the oven and carve.

Summarize the following:
The safest way to trap a feral cat, or a wild animal of any kind, is to use a safe live trap, such as the Havahart brand. A medium-sized trap should be fine for most feral cats and raccoon-sized animals. Most brands of live trap work essentially the same way, but follow the instructions particular to the model you get. A live trap has openings at both ends and a basic trigger in the center on which to put food. When the cat enters the cage and triggers the trap, the doors shut, enclosing the cat inside the cage. It's easy to transport and comfortable for the cat. In some cities, spay and neuter organizations will provide live traps to borrow for people hoping to bring cats in. Research your options locally if you don't want to buy one yourself. Set up the appointment a few days before you try to trap the cat to give the animal time to get used to the trap and give yourself enough opportunities to catch the animal. Make sure that the vet will use dissolving stitches, so that the cat will not need a return visit before you release it back to the colony. Let the veterinarian know anything you know about the cat, such as its sex, any health issues you might've noticed, and whether or not you have any idea about the cat's age. Gradually move the food you are feeding the feral cat into the trap. You can open the doors of most live traps without setting them, allowing an animal to pass freely in and out of the trap without actually trapping it. You might consider setting out the food at the regular time to let the animal get used to the cage and let it get some of its scent and pheromones in the space to make it more comfortable.

summary: Obtain a live trap. Make an appointment to get the animal spayed or neutered. Feed the cat in the trap for a few days before the appointment.

Summarize the following:
For image files you can also make the change manually by simply changing the name of the file with your keyboard (i.e. erasing the original extension and typing in another). This is typically a good idea if the current file extension is preventing you from accessing the file's contents (indicated by an error message like "invalid file format"). Your computer uses file extensions as shorthand to understand what software to use when opening files. Be cautious about changing these extensions manually and always back up your file before attempting. This method can reduce image quality. Using the image editing software "Save As" method is generally preferable. Depending on your settings, file extensions (the 3 letters following the dot in your filename) may not be visible within your standard file view. In Windows, you need to adjust the "View" tab under "Folder options". This is located under "Appearance and Personalization settings". On a Mac look for "Advanced Finder Preferences" to make extensions appear. For more detailed information on file extensions and how to toggle their visibility, have a look at Change a File Extension. Right click your image file and select "rename". Delete the old extension and in its place add in the new extension. For instance, if the file's name is "myimage.png" you can rename it "myimage.jpg" and from now on your computer will treat is as a ".jpg".
summary: Find the file. Make the file extension visible. Rename the file.