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. Wash ham with a stiff-bristled brush, removing as much of the salt as possible. 2  Place the ham in a large container, cover with cold water, and allow it to stand 10 to 12 hours or overnight. 3  Lift the ham from the water and place it in a deep kettle with the skin-side up and cover with fresh, cold water.