Update to original thread with additional info and pics.
Aging:
The aging process begins after the curing and equalization processes. After four months of aging, this ham will officially become a "Country Ham". While aging develops and concentrates a ham’s rich flavor, it also reduces the ham’s moisture and accentuates its saltiness. Fat inside the ham helps counteract these effects, and is therefore a key part of aging. A ham with generous amounts of fat can be aged longer for more intense flavor, without drying out.
Hanging hock up, causes the ham to assume a narrow bullet shape. This helps hams dry out evenly, which the Europeans like. Most Americans hang their hams hock down, because it pulls the ham into a squatter “ham” shape and leads to moister ham, which suits the American palate.