Although it may look alarming, this type of texture difference can happen during meat processing. The curing process changes the structure of the meat, and sometimes those changes are not perfectly even throughout the product. As a result, one part may appear harder, darker, or more compact than the surrounding slices.
Food safety experts generally advise looking at the full condition of the product before deciding whether it is safe. If the ham smells fresh, has been stored properly, remains within its expiration date, and does not have a slimy texture or widespread unusual coloring, a small firm area may not necessarily mean the entire product is dangerous.
However, caution is always important. If meat has a bad odor, sticky or slimy surface, unusual bright discoloration, swelling in the package, or any sign that it may have spoiled, it should be discarded. When in doubt, it is safer not to eat it.
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