I'm curing a fresh ham for xmas and plan on doing a 10 day wet brine. If I get the ham in the brine today the 10 days will be up on the 21st but I don't want to smoke it until that Friday or Sat. which would mean keeping the cured but still uncooked ham in the fridge for two to three days after the curing process. I feel this will be ok but I'll like to some reassuring from those of you that have more knowledge of curing meats as I have never done it before. Thanks in advanced for your help.