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.
Parma ham needs its beauty sleep. So after removing the residual salt, the legs are put to rest in stores (often aired) for 60 to 70 days at a humidity level of 75 percent and a temperature ranging from 34 Â°F to 41Â°F.inally, the legs are put in another cold store called âsecond salt,â where they stay for 15 to 18 days, according to their weight. During this period, the leg slowly assimilates the salt and loses some humidity. At the end of the salting phase, the weight loss is approximately 3.5 to 4 percent.