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While curing, remember to overhaul either every day or every other day. In this case, overhaul means to turn and reposition the meat and stir the brine mixture. After it is fully cured, you may want to slice a small piece off the ham and pan fry it, to test for saltiness. If too salty, soak for an hour in cold water. If I soak, I generally change the water half way through the soak. I also allow the meat to "rest" after curing for 24 hours. After being taken out of the cure the curing continues, because there is still a higher concentration on salt at the surface then the center, and the additional time give the salt time to equalize.