It has now been almost five weeks since the scare about possible spoilage involving the two prosciutto hams that are under my care.   As a reminder, as of the last post they were in my old kitchen fridge laying down with the cut side up and the suspect cavities stuffed with salt. The conditions in the fridge have been at around 50 degrees and 70% RH a great majority of the time (MAX 54 degrees & 80% RH - MIN 46 degrees & 40% RH) These variations are mainly due to the fridge cycling on and off, which is not very often. The ambient temperature in my basement where the fridge is located is high 60s. I am still using three pans of water to maintain the moisture level.   Today I took them outside, pulled and brushed and hosed the salt out, and then let them dry off. There is now a "meaty" smell in the cavities as opposed to the "off" smell that was there before. The interior of the cavities is moist, but I believe this is because the salt was packed into them quite firmly and had hardened. They will probably dry out and skin over/harden now. They both seem pretty firm all over now. But, they are "moist" in the sense that picking them up leaves a film of fat on your hands no matter where they are touched.   Their weights are now 21.5 lbs. for the small one (down a pound) and 25 lbs. for the larger one (no change) with the salt in the cavities removed. This seems a little strange. But it may be explained by the fact that I weigh them by stepping onto my bathroom digital scale while holding them. The scale only measures in half pound increments and undoubtedly does some kind of rounding.   I put them back into the fridge with the skin up (cut side down). And, I plan to flip them once a month.   Here is a picture of both after the salt had been washed out:     Here is a closer view of the smaller one and its cavity: