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Should I hang it somewhere cool and dry first then?
I remember ham legs being crazy money in Spain though, hundreds of euro, I'm a fan but can't splurge that much.
I'm going to unwrap the one I have as soon as the stand gets here start making a mess. #youtubeexpert
inchpincher-
The really good pata negra stuff is very expensive but you can get a ham for as little as €30-€40 up where I'm from... Always remember there being hams hung up around the fireplace at my godfather's house in Galicia, that's where I got my taste for it... He used to spoil me rotten when I went over...
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I don't think you can reverse the process, but it wouldn't hurt to let it breathe for a while.
Anyway, as my grandad used to say, 'It is with food as it is with wine: half of it's snobbery, just enjoy what you like.'
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brokebroadbeat
Dry cured meat wrapped in plastic basically starts wet curing, and all the moisture is redistributed. That said, if you enjoy this then there's nothing stopping you bringing a leg back from Spain next time you're there!