Any advantage to a longer cure for ham?

[pit 4 brains]

Instead of doing one or two giant hams, I am going to cure up 4-6 smaller, 5-7 lb.,  picnic cuts for hams to give away and serve with the traditional turkey. I was going to brine on Monday the 22nd and keep in the brine for about three weeks. But now, since I am going with smaller picnics, I'm wondering if there will be any benefit to the longer brine or can I wait a week or so to get them in? I don't think I can over-brine in three weeks and having it done is just that, it's done and I can do other things. 

Any thoughts?

 

[diggingdogfarm]

Depends on what brine is used.
Boneless or Bone-in?

Are you dead set on picnics?
Butts offer more bang for the buck.


~Martin

 

[pit 4 brains]

Depends on what brine is used.
Boneless or Bone-in?
Are you dead set on picnics?
Butts offer more bang for the buck.
~Martin

Pretty much Pops brine, a little less salt, 1/2 cup per gallon.

Bone in, injecting along the bone, and yes I want to do picnics because I already have two of them, they are the right size, and they have that nice ham shape with some of the shank on it. I'll be removing the skin and fat. Thanks for the quick reply Martin..

-Pete

 

[diesel]

Pete,

Curious what you ended up doing?  I have a couple of picnics in the freezer and was thinking about getting them ready for Turkey day.

Aaron.

 

[pit 4 brains]

Sorry I missed this post..

http://www.smokingmeatforums.com/t/129282/four-little-hams-for-thanksgiving