- Sep 7, 2013
- 6
- 10
So I screwed up with my planning calendar. I’m set to put a fresh 20 lb ham in the brine tomorrow BUT will be going away for 10 days 2 days before the ham should be taken out of the brine. My reading of Pops thread on brining a ham suggests that I can brine for up to 40 days. Is there going to be a problem (other than soaking to manage saltyness) if I leave the ham in the brine for 23 days until I am back?