[wayfarer]

I am attempting to make an air dried ham.  I did this successfully last year but I have just taken this year's leg out of the salt prior to air drying and some of it is covered in a green / grey mould.  i thought something was wrong as I was uncovering it from the salt as it didn't smell 'good'.  Any ideas of whether it is recoverable.  If I cut off the mouldy piece will I need to resalt it or just hang it in a dry, airy place.

[Bionic]

I'm not a great expert, only having done one successful ham, but I think its quite normal for it to go mouldy on the outside.
If it isn't ready yet I wouldn't cut the mouldy bits off as I think it would just result in another mouldy layer. I would just leave it to hang in an airy place.
Mine had a couple of layers of muslin and was then hung outside under the eaves of the stables.

[The Mobile Butcher]

 Hi,
 Was wandering were you salted your ham, ( inside or outside )only  because there is still flys around in early October,  and if your not careful, the flys can still lay eggs on yr salting curing ham.
I'm not saying this has happened to yours, I hope not, but I would not be curing until end of November just to be on the safe side.
good luck with the hams -  were abouts are you, if you were close I could have had a look. 

[wayfarer]

Paul - thanks for the offer but we are in Oxfordshire so a bit far.  I was salting outside but the meat was well covered with none visible so hopefully it isn't fly damage.  I cut off the worse bits and have it hanging outside now in a pillowcase.  Keeping fingers crossed that it is OK.

[The Mobile Butcher]

Yer you are s bit too far, hope it turns out ok for you, the old fashioned way was too pack the pillowcase with Holly,  so the ham could breath and didn't stick to the pillowcase, wel it was  a muslin sock, anyway im rambling now lol   .