Homemade Sausage Making

I just cut into a 1 1/2 year old cured ham. As you can see in the pictures there are little islands of what appear to be white fungal or bacterial growth. No unusual odors, but I've never let a ham go this long without cutting and freezing.

Any opinions as to whether this ham has spoiled or if this is normal. Thank you for any help..........Gunny

PS I don't seem to be able to upload photos to this forum.

I'll pm you my email address and I'll post the picture for you if you wish.