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.
A spiral, glazed ham is a popular choice for Easter, and there is little-to-no preparation other than heat, glaze, and eat. According to Food Network, allow about 10 to 18 minutes per pound cooking time in a 325 degree oven, or until the internal temperature of the ham reaches 145 degrees. Canned ham, boneless â 3-10 pounds, 15-20 minutes per pound. 2  Spiral cut, whole or half â 7 to 9 pounds, 10 to 18 minutes per pound. 3  Fresh ham, uncooked whole leg, bone-in â 12-16 pounds, 22 to 26 minutes per pound.