Well, first let's check out what prep you've done. Is it a fresh ham or fresh front arm shoulder? Either way, if it is bone-in, you need to inject it with the curing brine first, then put it in the brine and hold it down with a weight (I use a half-filled ziploc of water). For a front arm shoulder, minimum brining time would be 10 days. For a fresh ham, minimum brining time would be 14 days. If only 5 days, esp. with no injection, you risk the cure not reaching the inner parts of the product and it would be like fresh pork inside: If this happens, no curing would be present and the inner pork would spoil after 4-5 days, risking a health hazard. Not worth it nor the ER bills.