Why is it that if you leave “lumpy” ham, by which I mean ham that is not in thin slices,but at the same time not a joint or anything either - I’m basically talking about ham offcuts that are roughly the same size you would get from diced meat, refrigerated but with a non sealed packet it is ususally far nicer after one or two days?
And why don’t they just do this to the ham to start with?
Probably because, instead of juicy and tender, you prefer your ham somewhat dehydrated and chewy? <shrug>
They “age” beef, reduce it’s water content to make it taste better. Maybe it’s the same thing.
Because it dries out and rots a little.
The bacteria are lending the ham their “special sauce”.
Mmmmm, bacteria!
I’m still not understanding “lumpy.” But for spiral cut ham, sometimes it “jellifies” and sort of becomes an aspic. If that floats your boat?
+1. Yes, I couldn’t have said it better. 
wtf