Glad you got your ham, and yes, ferments with any adjuncts can be tricky for plugging the air lock - fruits add so much chaos to the process I've avoided since combining elements of a peach lambic with an all grain bottle-conditioned Belgian trippel. It was tasty, but time consuming, very expensive, and over carbonated in bottles. I had to freeze, uncap, allow them to come to room temp, off gas, and repeat. The first bottle I opened fountained and struck the low ceiling in one of our hallways (my surprise may have assisted in that).