This is what hams can look like after they have sat in salt (sodium chloride) for 3.5 weeks. During that time they lost close to 14% of their weights as serum moved from the flash into the embedding salt. As I write they are sitting in the refrigerator for a "burning off" period (1 week) during which the concentration of salt will equalize throughout the muscle.
By Friday they should be ready to wrap and hang for at least one year.
Because the foot has been cut off, I will also coat the end of the shank with lard to prevent infection by bacteria and fungus.