Last night I made the the ham injection and injected four 3lbs fresh hams. (That’s the only way I could buy them.) I cut the injection ingredients by half and injected the hams. I was really confused on the 50% strength pickle. I got rid of the extra injection mixture and created the pickle mixture of the country brown sugar cure to the 2 gallons of water and soaked the four hams in this mixture overnight. Now I’m thinking that I should have saved the extra injection mixture and added it to the pickle mixture. Are my hams ok to smoke or should I soak them longer? Should I add anything to else to my mixture? Did I totally ruin my hams? I would love advice on this.