newbie..... Virginia cooperative extension method question (dry cure ham)

[dproft]

Hi everybody.  Here's to make a long story short.  I'm in the process of dry curing 3 hams.  I'm using "the" method provided by Virginia cooperative extension.  I've seen this particular method in this forum and many others.  This forum far and away seems more complete than any other I've found (I came across this site on a yahoo search "ham curing forum".  Found you on page 7!).  Anyway, before I get too involved in this process and severely sicken my loved ones, I need some assurance.  Here's my questions...... 1.  After the curing process, the "cure equalization" starts.  Is the ham supposed to be stored in the bags, or just open (as to dry the surface)?  2. My hams started out 6 days old when the cure was first applied. The first week of curing resulted in quite a bit of weeping.  Is this going to adversely affect the outcome?  3. By chance, does anybody have any photos of what the hams should look like?  You know, so I know I'm on the right page?

If anybody has any comments or suggestions, it is GREATLY appreciated. 

[Tenpoint5]

dproft Welcome to the forum. The only one of your questions I can help with is #2. The cure is going to draw out moisture so your "weeping" is normal. Although a friend of mine who is my go to guy for advice like this just posted a dry cured ham that he did. Its about half way down the page I'm sure you could post on that forum and Wittdog will respond. Heres the post.
http://addictedtobbq.proboards56.com/index.cgi?board=general&action=display&thread=6768

[dproft]

thanks 10.5!  Got a post over there.  If the stuff I make tastes 1/4 as good as his stuff looks, I'll be thrilled.  Thanks for the info!