First Trial Ham

[cardassian]

In an attempt to stop my procrastinating I decided to try and make an air dried ham.
Last weekend I took a 1.1 kg piece of pork leg and put it in an equilibrium cure.
This weekend I wired up a humidity controller and temperature controller and put them in an unused fridge.
After 24 hours it was holding a stable temp and humidity.
I rinsed the cured pork and placed it in the newly constructed curing chamber.
Now my big question is for a small piece of meat like this how long should i expect it to take to dry?

Thank you for your time.

[NCPaul]

Is the ham in any type of casing? Please describe your curing. What shape is this piece of pork leg? What is the temp and humidity?

[cardassian]

Ham is in no casing.
Dry cured with salt 2.5%, sugar 1% and cure #2
Is a small piece of bone out leg roughly 2 inches thick cylinder like shape, so long and 2 inches wide/deep.
Temp is 11 C or 52 f.
Humidity is between 75 and 80