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.
We cure some of our hams in brine and some with dry cure. Both displace the water with salt which makes an inhospitible environment for most bacteria. This is a recipe for storing ham for long periods, not for consumption. We pull a ham for cooking at least two days before we need it for cooking.The ham will spend two days in the fridge, in a cold pot of water that is changed out twice a day. This leaches out the salt and makes the ham ready for baking or any other use.Salt is strictly for preservation. Get rid of it for consumption.epends the the type of ham. If it is a country ham, soak it in clear water and change the water twice a day for 2 days. or if you prefer you can boil any ham to reduce the sa â¦ ltiness. i do recommend soaking a country cured ham though, it is important to change the water.