What is the best method for storing unsliced Iberico and Serano ham? Is there a 'recommended' temperature or humidity level that I should be aiming for? How long will it last?
You can store a complete un-sliced Iberico or Serrano ham hanging it (with the hoof upwards) in a cold and dry place, away from direct light. The ham should be uncovered (no plastic, no paper or any kind of wrapping).
If you are going to keep it for a long time, you can rub the surface with a cloth impregnated with sunflower oil, especially the part of the leg where it joins with the hip.
In pre-crisis times I usually received two or three hams for Christmas, and I store them hanging in the pantry for months without getting spoiled.