I started curing a whole ham (which I deboned) December 29,2015. Getting ready to wash, tie & equalize for another month. I plan to stitch it back into shape and use a UMAI Dry bag with netting on the outside to keep it close to the meat. I’m gonna put it into a ham press and hang to dry. I used a Prosciutto DiParma type recipe. The ham was on sale so it only cost about $35 for a 21lb ham (18.25 boned out).
But you will have to wait until December 2016 or longer for me to answer your question.