First Bear is correct. You should start with different cure. I would also recommend it since you did not possess the knowledge of how to use this product you don't have the experience to know if everything I am about to tell you is happening.
The dose is 3.6 ounces per 5 pounds of product using a straight nitrate cure at 0.8 percent (.008).
The real problem with trying to use this product is the lack of nitrite in your cure mix. Without any of it you will not get nitrite protection until the bacteria colonies get high enough to convert the nitrate to nitrite..... very difficult to know if you are fermenting at the correct levels for proper protection. That is why Cure 2 and TQ has nitrite in with the nitrate.. to give you protection before and during the fermentation ramp up. This product does not have that feature.
That said if you now how to watch the fermentation rates and know sour meat needs to be discarded you can apply this product at 3.6 ounces per 5 pounds and make ham.
I didn't look at the label til you said it only had nitrate. Interesting. So this product is just for making ham??