Possible to over cure with Pop's brine?

[deserttoad]

Howdy all,

I have a 30lb whole ham, bone in. Was thinking 6 six weeks in pops brine as a first attempt. Due to work, kids, and such it's now been about 12 weeks. I've used eq methods for bacon so I know over curing won't be a problem, but now I'm wondering about Pop's brine. I just made enough to cover the ham in a 6 gallon food safe bucket.

Thanks!

 

[SmokinAl]

Not a problem, if you stuck to the 1 Tbls per gallon of cure#1.
Al

 

[chopsaw]

I was wondering if you injected , and got around the bone ?

 

[rexster314]

It's a matter of equilibrium between the ham and the brine. When it equalizes, no way it will overcure

 

[deserttoad]

I wish I had injected, but didn't this round. Thanks for the reassurance it's still good to go. Would appreciate any thoughts on cooking, was thinking a rub and slow smoked.