Not long
5 hours
Pork is cured (preserved) with brine or salt then cooked to make ham.
24 to 36 hours
Well of course if the ham is 21 pounds, It would take 21 seconds. From PJ and Sammy
Two week
A brine does not necessarily take the place of a marinade. A brine can add some flavor and saltiness. The brine is also generally something you do before cooking while a marinade is something applied at the end or after cooking is done.
It can be stored without brine for a very limited time
Large pieces of meat, such as ham, should be cooked on the low setting. A 9 pound ham should be cooked on low for approximately 8 hours. Most hams are precooked, and this will ensure that the entire ham is at a safe temperature.
You can cook almost anything in one, so yes you can put ham in a pressure cooker.
It will overdose on salt ! Think about it - ham is pork that's been cured in brine - a salt/sugar/water solution ! They would NEVER eat that rubbish in their natural environment !
5