Dry cured ham (ya know, prosciutto)

Or at least thats what its going to be. One 12 pound ham (this one is Sambo's) packed in salt for two weeks, then slathered in lard and pepper (the step I'm on as shown), wrapped in cheesecloth and hung at sixty degrees for 5 months with decent humidity. The lard keeps the exposed flesh from drying out too much and the pepper keeps the bugs away. We'll pull it in five months, cut the rind off, slice it paper thin and serve. Eeeeeeeyyyeeeeaahhhhhuuuuussss!!!!!