Homemade Sausage Making

is it ok to "sweat" any cut of pork like an american country ham after it is fully cured and fully dried?
I plan on doing a whole green ham but want to know what flavour I like better first, american country ham parma style procuitto or serano. Is it ok to maybe use a coppa muscle and follow the guides for the three types listed above?

So-called summer sweating is only used in American country hams. The high temps accelerate enzymatic activity and evaporation. One reason that these hams are stable by the time summer rolls around is that they are heavily salted and have already been curing/drying for several months. I don't think that this procedure is appropriate with a small cut like a coppa unless you want to use it as a doorstop.

How bout something like a cullatello or a picnic ham? Just dont want to make 8-9kg meat I may not like..

As long as you tightly tie the boned out ham, a culatello is nearly foolproof. And a picnic (spalla Cruda) is also worth a shot. It's smaller, will cure faster and it's cheaper. Go for it!

Awesome thanks