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I did not use the turbinado sugar. I used brown sugar. Lisa Fain swapped turbinado sugar in for brown sugar.

Below is the brine recipe I used. I tripled it due to the fact my ham was 15lbs and this was for a 5lber. I did not inject the ham. Nothing I read prior to starting the endeavor dealt with monstrous size hams. Should I do it again and inject it now that its been in the brine for three weeks...

Hi folks! I am leaning toward just pitching my ham as Im starting to think there have been too many calamities to trust it. But Id like input before I do. Picked up a 15lb ham after butchering a hog. It spent 2 days wrapped in fridge before I got it in the brine solution. The solution is...