That sounds like a heck of a curing chamber! Now I will say that seems to be what a lot of people on this site have or something similar. I personally do not have this set up. I am simply using a fridge for my ham, I have to assume there is enough humidity because near the end of the cure I was getting a small amount of white mold (this is a good thing). I would love to have myself a chamber that I can control as this would allow for very specific conditions and also allow you to cure many different things beyond just hams.
I have veered off course on my ham today. I have begun smoking the ham, I decided to do this today due to the unseasonably cool weather which would permit a nice cool smoke. I have taken pictures along the way and will update my thread probably tomorrow evening.
The true test of the ham will be once it is eaten, but I look to change things up a bit for my next ham. I want to make my own cure and I want to change my cure schedule a bit. Im not quite certain of how I want to do it yet but I am researching all the time and eventually I would like to settle on a method that I can call "my" method and produce a consistent ham every time! I will someday build a smokehouse and smoke/age my hams in there, that is probably a ways off though haha. I want to start another within the next month so I will settle on a new method in that time and make my own cure using a traditional 4:1 ratio of salt to brown sugar and added spices such as pepper (black and red). This is what Professor Rentfrow uses in the video, this is a very similar cure that Finchville Farms uses. Finchville makes very fine hams!
Sorry this post was slightly off topic, if you have any more questions let me know!