There are two different types of cure. Depends upon which you did. There is a rubbed dry cure and a brined wet cure. Two completely different animals. If you are having questions about a dry cure I suggest you sent BearCarver a /PM, just search Bearcarver he's mot so hard to find. If its a wet brine Pops6927 is the expert. I am sure there two can help on both sides of the coin but each is like the resident go to guy in their areas. There are others also but......if those two can not help you..... you are really in a 9-line bind.
I mostly use the wet cure, its pretty much idiot proof which fits me just fine...LOL
Personally I would think nothing would happen. If the ham is in fact cured, you can hang it till its smoked. The smoke is to keep the buggs away, which we found that also added flavor. Seems 3 weeks would be a short cure if brined though. Last ham I did, I left for a couple a days short of 4 weeks and it was just a picnic.
Heres a copy of Pops guide:
Curing times vary with meat, but generally overnight to 2-3 days for chickens and turkeys, 8-10 days buckboard bacon, 10-14 days belly bacon, pork shoulder, whole butts, 3-4 weeks whole hams, 10-20 days corned beef (fresh beef roasts, briskets, rolled rib roasts, etc.) If whole muscle is more than 2" thick, then inject so it can cure i/o as well as o/i, and/or in and around bone structures, etc.
Hope I helpped a little, if not you now know who to PM and they will definately help.
