I sent a private message asking for help with this but they must not be on line. I have a sixteen pound fresh ham in the brine for 30 days now. When I took it out I noticed a problem that I didn't plan on. I covered the ham with a soup bowl and placed water in a baggie on top of the bowl to help keep it submerged. The bowl must have traped some air under it and that part didn't seem to take the cure. Since it is surface meat I wonder if I couldn't put it back in the brine for a few days to take care of that particulsr area? I will post a pic. Advice needed...........
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