wet curing hams-slimy

I have had several small hams and hocks in a brine bath for a couple of weeks. standard salt and pink salt with spices. It may have had more blood in the meat than I thought. The solution has become very thick. It smells OK but is this is problem?

It could be OK.  I would make a new brine, pull the meat out of the old brine, maybe rub it with salt, then rinse off and put in the new brine.

This is for traditional ham that ends up cooked, right?

Yes, they will be thoroughly cooked. thank you.

I tend to trust my nose.  You can't smell botulism, but the pink salt should keep that from happening.

It could just be there was more protein (as in blood) leaking out of the meat than the brine could handle.

Thanks again, very helpful.