there are probably many ways to deal w this sort of ham , for long term storage.
I note you seem to have access to a vacuum sealing system.
Id use that , if you have a decent system where the bags will last.
why ? the ham won't dry out any more.
you probably don't need to Fz the ham , but if you Vac and have the room , why not ?
if you don't have freezer space , vac and keep in the refrigerator.
although cured ham keeps at room temp , it will oxidize if not sealed.
ie get a rancid like taste.
Id cut the ham into hunks that would make a dinner for ' how many you have '
w leftovers for sandwiches , mac and ham and cheese etc.
these smaller 'hams' will be easier to cook , and rehydrate if you go in that direction
and I encourage you to do so. you can also eventually keep a hunk or two for thin sliced cured but not cooked.
good luck ! hope you enjoy the precess.
a country ham , broken down is a joy to have around.
its strong taste can then be enjoyed over time , and safely.
