Butterbean

10 or 11 days sounds more than plenty to me. You need to take it out and wash it off good, maybe even soak it for 20 minutes then hang it to dry. This might take a day or three depending on the weather. Once dry you can roll and tie, stuff or just hang as is in a cool place with about 50% humidity then let it dry and firm up. Might take a couple to three weeks but you will feel it firming. Hope this was helpful. BTW - its not so much the time it is in the salt that actually does the curing but the drying time and equalization time. Longer you keep it submerged in salt the saltier the end product will be. You can over salt it to the point that its just fatback. 7 days is a good number for me for a balanced pancetta. JMO

I hope you kept a little of it to slice thin before you put it in the water. I have a few that are brick like too but I just whittle on them with a knife. The flavor is incredible to me. It seems the longer they hang the tougher they get but the better they taste. Some people like to put them in a pot and bring to a boil and then simmer them for (I think) 20 minutes per pound. I've heard of even using a pressure cooker but never done that. I think your doing right by opening it up some and letting the water penetrate it better. Is it pure fat or does it also have that bulletproof skin on it too.

As mentioned, you need to soak it in water at least 24 hours to remove some of the saltiness or you will end up with a tough brick of salt. You may also want to soak it longer. Maybe even three days. Some people will do the water for a day or two then change to something like tea. Main thing is to find what suits your own personal taste. Some people even simmer the ham after this step and change the water and taste the ham to be sure it is alright. I'd be careful and experiment some before doing the whole thing till you find what you are looking for. Once its desalted to taste, I like mine baked with a pineapple glaze. If you don't need to do the whole thing, you may just saw off a chunk of it and give this a try and hang the rest of it in your attic in the bag they provided and check on it again in about two years. It will be a completely different animal then with a much rich nutty flavor. Here are two hams I took out of the smokehouse. These will be hung for a year or longer to mature. The plumpest one was cured in a hard cider and the other is a boned ham cured in a proscuitto fashion. There is just so much you can do with them, the sky is the limit.

Last month I purchased a case of 36 count navels from Indian River and they were beautiful. IMO, Indian River produces some of the best citrus in the country. Can't help but wonder if your parents aren't getting the oranges from more local sources which may not be as intensively managed with a good spray program hence the blemishes.