My family and I butchered some hogs and I have a gorgeous leg sitting in my freezer. I'd really like to make a country ham and found this protocol but am worried about the aging out of the fridge. I have lots of space in my house, but not a lot of money to necessarily build a drying chamber. My house is AC'ed and we cool it down to 68 at night, and let it go up to 75 during the day. We have a finished basement, and an empty upstairs bedroom that only receives air when we have guests. So my question is, for the cure equalization step (50 - 60F for 14 days) and the dry aging step (45 to 180 days at 75 to 95° F with a relative humidity of 55 to 65 percent), will hanging the ham in an appropriate room be sufficient, or do I have to rig some sort of drying chamber? I understand that they can be built fairly cheaply, but I don't necessarily want to invest the time/money into the hobby before I actually like it. I have made bacon and been fairly satisfied with the results, and I really want to make this country ham.