I don’t think it’s necessary to debone it and will probably work fine in the Umai bag. I was a butcher for about 10 years so boning the ham was easy for me. I chose to bone it out because being my first time trying something this large I didn’t want to chance bone rot, but if this comes out successful I will try the next one with the bone in.
Btw, I rinsed, stitched and bagged it yesterday in the 16×28 bag which had plenty slack. I then put netting over that to keep the bag close to the meat surface incase the vacuum seal failed. I put the ham into my ham press and placed it into a meat lug on a rack and covered it with a clean large plastic bag to keep the humidity high for the month of equalization. I’ll take it out and hang it next month to start drying.
I have photos, but I don’t use the photo sharing websites.