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In an attempt to stop my procrastinating I decided to try and make an air dried ham.
Last weekend I took a 1.1 kg piece of pork leg and put it in an equilibrium cure.
This weekend I wired up a humidity controller and temperature controller and put them in an unused fridge.
After 24 hours it was holding a stable temp and humidity.
I rinsed the cured pork and placed it in the newly constructed curing chamber.
Now my big question is for a small piece of meat like this how long should i expect it to take to dry?

Thank you for your time.

Is the ham in any type of casing? Please describe your curing. What shape is this piece of pork leg? What is the temp and humidity?

Ham is in no casing.
Dry cured with salt 2.5%, sugar 1% and cure #2
Is a small piece of bone out leg roughly 2 inches thick cylinder like shape, so long and 2 inches wide/deep.
Temp is 11 C or 52 f.
Humidity is between 75 and 80