What to expect as a country ham ages?

Hello,

I recentally cut into my first diy County ham a few months ago, and have been surprised how much it has changed in just the past month.

At about 8 months, when I opened it. It was a prosciutto style, raw in texture and flavour. In only a month, in the fridge, it has softened and lost the raw texture and gained a sour undertone. I was rather surprised on how rapidly it changed whIle the first 8 months produced little changes.

I was wondering what to expect in the future and is their anything I should be doing differently for storage?

I prefer the not-raw texture myself. But can you force the ham to remain more stable somehow?