The hams appear to be doing well so far, not long left to try them

My two Serrano style hams have been cured in salt and hanging since last October, they spent a good bit of time in the garage as it was too damp outside and the flies were trying their best to get at them.We moved them to the workshop earlier and they should be ready to start tasting during August. All we need is a good bottle of Spanish red wine and a very sharp knife...