Millions of years of geologic activity created the spectacular views from Dead Horse Point State Park. Deposition of sediments by ancient oceans, freshwater lakes, streams and wind blown sand dunes created the rock layers of canyon country.
Allow the hams to cure 2-1/2 days per pound of ham. If the hams freeze during curing, allow one additional day for each day they are frozen. Preparation for aging At the end of the curing time (minimum of 2-1/2 days per pound of fresh ham), unwrap and remove any excess cure and mold.Use vinegar and a cloth to remove mold.pplying the curing mixture. The curing mixture should be applied at the rate of 1-1/4 ounces per pound of ham. Follow these steps: 1  Apply the cure to the ham by opening the hock end and forcing three tablespoons of cure into the opening.
Virginia-style hams should be cured for seven days per inch of cushion depth (see figure 3a), or one and a half days per pound of ham. Keep accurate records when placing hams in cure. Also, record the date to remove hams from cure on the calendar, as shown.ure Equalization. After the cure is removed by washing, the cured product should be stored in a 50 to 60Â° F environment for approximately 14 days to permit the cure adjuncts to be distributed evenly throughout the ham. The product will shrink approximately 8 to 10 percent during cure application and equalization.