Ok, so I do have a question, or 2 or 3. lol. Anyway, I am curing a 10 lb ham, but I'm wondering if I've ruined it since I boiled the brine with the cure in it. I just brought it up to a boil which is 203 degrees at my altitude, then cooled it. There was nothing on the package that said to mix it in cooled brine or water. I've since read I needed to put it in cooled brine? Any thoughts? Don't want to make the family sick at Christmas, and this is my first time doing a fresh ham. Any info would help me at this point. I'm smoking the ham if I feel it's ok.