After curing since Sept 8th, the ham is ready. Initial weight was a little over 17 lbs. Finished weight is 11 lbs. As expected, there was a little bit of mold on the underside- that's normal. Here is how it looks after removing from the pillowcase. Then I scrubbed it in cool water with a stiff brush. Looks about the same I guess, but ready for the knife and slicer. Holy cow was this thing tough to cut. The hardened off areas on the edges need a band saw to get through without hacking my hands to death. I stuck a boning knife deep against the bone through the remaining fat cap and was about to get through. I then took a heavy 10" French knife and slid along the bone to remove the main piece. Here is how that looks along with some slices. To say it is velvety-smooth would be an understatement. It tastes like the best prosciutto I've had with a distinct lack of saltiness, which is good. It helps to use Berkshire pork raised free range as it has a high natural fat content. I sliced up all that can be sliced and did the rest in 1/2" slabs for use in pastas, soups and vegetables. I'll vacuum seal later for keeping in the freezer. I'll also simmer the whole meat covered bone to use in either a soup or perhaps an Italian Gravy. Definitely a worthwhile project that I will do again.