I have no idea how to store a bone-in ham. Please help!
Moisture should be avoided at all costs. This is the culprit for why the ham is covered with a layer of white/green mould, which we should clean off if it were to appear. This is not a problem and does not affect the quality of the ham, but requires some work (see what this means below and learn how to proceed).
To fully avoid moisture, place the piece of ham in a place in your kitchen or cellar that is as dry as possible. It is not a good idea to leave it near areas such as the dishwasher, stove, refrigerator or other appliances that change temperature, as the ham will be more prone to moistening quickly, which will result in the growth of mould.
Once the ham has been opened, it is essential to keep it properly protected.
The first step begins when cutting the outside of the ham (the crust or fat). Store it in large slices without throwing it away. Each time you finish slicing the ham, cover the sliced area with this section of fat. This will insulate the ham from moisture and extreme oxidation.
Afterwards, cover the ham with a lightweight ham cover or with a simple lightweight cotton cloth. This way it will be able to breath and it will be adequately oxygenated.
Some people prefer to cover the piece of ham with aluminum foil or clear plastic film instead of the cloth. Although these alternatives will effectively isolate the ham from insects and moisture, they can alter its flavor.
Preserving a ham is much easier in winter than in summer as warm temperatures tend to dry out the ham more.