I picked up a 12lb bone-in picnic roast because it was on sale for 89¢/lb. I thought it'd be nice to make my own ham for Christmas instead of getting a store bought. But when I got home and looked at Pop's ham thread it has to be cured for 30 days..am I out of luck or is there a ham expert out there that can help me out. If not I'm not complaining, ham mid January wouldn't be the end of the world. Thanks!