If you're following Pops, your in good hands...he's been around many aspects of meats his whole life. When he says 3-4 weeks brine-cure for hams, that's a minimum time frame to fully cure.
With the mention of too long in the brine, are you expecting a major delay to finish? Not being able to further process on your scheduled dates? A couple of weeks extra should not be cause for concern...you are in fact preserving the meat against pre-cook bacterial issues. 3 or 4 weeks, may raise the need for further discussion. Just be sure your refrigeration temperature control is adequate...that's your best insurance against future problems.
Eric