I've been curing my first run of hams this week intending to make them for Easter. I just realized after 5 days of soaking in the wet cure that instead of using 9 tsp for a 9 lb ham I used 9 tbls. Can I salvage tthis ham with a long soak in clean water to reduce the nitrate level or did I just bomb on my first ham? I realize that if I soak it long enough to reduce the sodium nitrate levels, I will also be removing the sugar and other added flavors. I'm more concerned with the safety factor of reducing nitrates to a safe level. I can always inject the ham before cooking to re-introduce flavor.
Thanks in advance for any advice!
Thanks in advance for any advice!