The leg is then refrigerated at a temperature ranging from 1°C to 4°C, with a humidity level of approximately 80% for about a week and gets a second thin coating of salt which is left on another 15 to 18 days.depending on weight.ext the hams hang for 70 days in refrigerated, humidity-controlled rooms, at 75% humidity. The meat darkens but will return to its original rosy colour in the final days of curing. The hams are washed with warm water and brushed to remove excess salt and impurities, then hung in drying rooms for a few days.