Yesterday when I went to give the ham its morning stirring, I noticed a little bit of slime... today it was much worse.
I removed the ham, and rinsed it for several minutes in cold water. I cleaned and washed the bucket out several times before mixing up a new gal of brine.
Is it common to get ropy brine in six days? An indication of something going bad? It smelled ok. No foul smell from the ham or brine.