Here is a picture of my suckling prosciutto. It has been hanging for a couple of months now. This is based off of len poli's recipe for the traditional way to make prosciutto. After about a month of curing it was rubbed down with a mixture of semolina, black pepper and lard and will hang at 60 degrees with 65% RH for a total of about 6 months. It could probably go a little less, due to the fact that it is a rather small suckling ham. Hope it turns out!!! Here are some pictures of it drying.
Sorry the photos are poor quality, they were taken on my cell phone.