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.