The crucial question is what strength of brine are you using? We started off with the Hugh F-W recipe of 250-330 g salt/litre, which came out far too salty, but needs less time. At the other end of the scale Hilarysmum (on TAS somewhere) recommends 140 g salt + 60 g sugar/litre. This year we settled for 160 g salt + 60 g sugar/litre, with bone in, for 3.5 days per kg of leg including bone, which worked perfectly as one of the hams we had to chop in half and the brining had worked all the way through to the bone. It was perfect when cooked - not too salty at all after the normal, pre-cooking, 24 hour soak in fresh water. During the brining we also made a few holes into the leg and along the bone with a skewer in the hope that that would get more of the salt solution right to the centre, which seemed to work. HTH - Tamsaddle