Maybe you have some confusion about ham. Ham is by definition cured meat. Curing is a meat preservation method. Truly "raw" ham therefore doesn't exist, but the process begins with raw pork.
You can dry cure ham, or wet cure ham. 生ハム is the Japanese word for dry cured ham.
Have a look at a monolingual definition if you like.
薫煙したあと水煮をしないハム。
To expand on what I said earlier, 生 has many meanings, as you can see in its entry here. In the word 生ハム, and in something like 生ビール, the meaning is basically "not having gone through a particular process." With beer, the potential processes in question are pasteurization or canning/bottling.
生ビール is therefore beer that has gone through all the other processes that beer goes through, but just not one of those at the end. It's not "fresh beer" or something like that. In other words, if you order a 生ビール and then leave it sitting out for a day, it doesn't stop being a 生ビール, because it's still unpasteurized or un-bottled beer as it originally was.
So with something like ham or beer, certain processes are absolutely necessary to create the item in the first place, but others are optional, and 生 represents the "base" form of the item, but it doesn't necessarily imply freshness or rawness.
A bit incorrect translation
I don't think it's 'dry-cured'. 生 here is なま - fresh, raw, so it's more 'fresh, raw ham'.