I'll have to apologize for mislabelling the post...
could a moderator change the title of the thread to "pressed, salted ham of no particular style or regional affiliation attempt #1"
Gave it a little spray of mold 600. It was growing white mold before, but i had wiped it off with vinegar. Gave it the spray to be on the safe side. After seeing some pics recently of a famous salami shop in New York City showing pics of their salamis covered in white/green/black/tan molds, I am less concerned than I was about it. Anyways, original post updated with a newer pic.
So, I must sadly report that the prosciutto started to seperate along the bone and muscle, allowing blue/black mold to grow in where i couldn't inspect/clean it. It didn't get very deep(lbout half an inch) but I decided to cut my losses before it got out of hand and ruined completely. I cut well around the molded bit, deboned and threw on the smoker, ending up with an oversalted ham. Forgot to do a desalination. Probably end up using it in pea soups over the winter.
Anyways, not 100%sure what the problem was. Temp/humidity was ok, exposed ends had been larded, not sure if they had to be relarded at some point? O well, I'll read up some more, and give it another shot later on.
That does really suck to hear man. I was looking forward to seeing how this turned out since I have been thinking of trying out some old world stuff (being Italian and all). Gramps was the homemade guy, from wine, salami, and grapa.
He should let them, then sell hog hunts and make more money! LOL you get a happy cleaned and dresed hog to take home.