My wife and I just finished brining a fresh ham from our local farmer. We used Pop's wet brine except replaced all the sugar with maple syrup. 2 cups-equivalent sugars became 1 cup-equivalent maple per the liquid volume relationship of the recipe (we made a quart, so 1/4c maple total sugars) . We have had pretty good success using pops brine with apple juice to make no-sugar-added hams recently, but they are a little dry so we wanted to try maple this time. Anyway, we injected the brine then clamped the whole thing in a gallon zip-lock and let it sit in the bottom of the fridge for four weeks. We took it out this morning to cook and discovered that the brine was thick and cloudy and the ham had a distinct "yeasty" smell...Like dinner rolls baking. It's not an off-putting spoiled smell, but definitely not what we were expecting. The meat color seems fine and it doesn't feel slimy, but we're not sure if we should proceed with cooking and eating it. Sorry if this has been asked before...I searched here and with google a bit, but didn't find much to go on. What do y'all think...Spoiled or safe? Thx! p.s. I'll visit the intro forum soon, but wanted to get this question out there since we have this guy in the crock pot now.