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I've done the salting bit, then soaked and now its covered in lard. I see from the instructions it needs hanging at 15c and 70% humidity. I was proposing to hang it in a draughty barn but it will be a lot colder and I've no idea about the humidity.
I did some last year with great sucess and did the drying bit in a coldstore at about 12c, no idea about humidity.
So has anyone any comments about hanging in the barn and how do I protect from bugs, etc?

For the bugs part you could make a cover from chicken wire type wire and cover it in a cheesecloth or something like that. Or make a small wooden frame and cover in fly netting like the type on patio doors and hang the meat inside it.

I'm not sure I can give you any answers but at least we both have the same questions as I am also currently hanging a ham in the garage under low temperature.

I suspect that the desired temperature and humidity relate to 2 issues: drying and (desirable) bacteria growth. All other things being equal, lower temperatures will slow down drying, it might also inhibit the growth of flavour enhancing bacteria which seem, by implication to prefer the slightly higher temperatures.

Bottom line is that the ham might take slightly longer to finish and might not develop the full taste of Parma/Prosciutto style ham. Who knows it might be better

Lower humidity can increase the drying speed, which, for hams and salamis alike, can be a bad thing. If the outside part of the hams hardens too quickly, the moisture on the inside has no way of escaping, and the moist meat can grow deleterious bacteria.

You might consider investing in an inexpensive hygrometer and, if needed to raise the humidity, an inexpensive humidifier. Tinker with it to try and keep the humidity between 65% and 75%. Your ham will probably be able to lose the 30% to 40% of its weight in water, at which point it should be ready.

Thanks folks, we will see how it goes and report back.