The green from the picture looks.. strange. I'd expect a brand/tattoo, but not a green spot like that.
It should also not be dry and flaky. It has been cured with salt, so that may be what you're seeing.
Some hams will smell weird right out of the packaging. I don't think I've experienced one as bad as you're describing, though, but it could be the mold. I suggest cleaning off the mold and slicing it to see how the fat looks. Yellow fat is rancid and will stink. The fat should be white.
You might see yellow on the outside and white on the inside. In any case, the yellow shouldn't be more than a couple of millimeters wide in a slice. Just to be clear: DON'T EAT THE YELLOW FAT.
--answering your comment on another answer - the "outside" part of the ham will have skin or just fat, but the "inside" part will have exposed meat, and bone. Sometimes that will be covered with plastic or fabric, but you should take that off and clean the ham since it smells.
Also, cut and discard a vertical slice from the exposed side before you get ready to cut slices so you don't have to cut it off the individual slices. You can do the same for the yellow fat, but be careful not to cut all the fat off. A smaller knife makes this easier.
I'm not sure if you can take that piece off, from what I can remember. But perhaps you could run some diluted bleach solution through it to get rid of the mold. Hopefully this will dislodge it and disinfect the area as well.
Best Answer
Black mold, regardless of what type it is, is not good news. It is almost always introduced by contact with contaminated skin. Your best bet is to trim the outside one inch from the entire cheese, ensuring that your hands are covered with latex or nitrile gloves that have been disinfected with bleach and then allowed to air-dry. Between each cut, clean and sterilize your knife to ensure that there is no chance of contamination by spores picked up during the previous cut. Re-salt to create a new rind, or apply some wax as a sterile seal. Ensure that the location in which you age your cheese is completely sterile before setting any cheese on it again, and do not re-use any cloths or paper wraps you may have employed before, even if they were used on a different cheese. If the black mold regrows after you have taken all of these measures and precautions, it means that there are spores in the cheese itself. If that is the case, I would recommend that you discard the cheese and start again.