I haven't done a fresh ham in ages. (The rear leg of the pig is called a ham, the front leg a picnic. Fresh ham is uncured. It becomes what we think of as "ham" if cured and smoked.) I could have sworn I'd posted a fresh ham cook here years ago but a search didn't bring up anything.
I much prefer to flavor-brine fresh ham for a few days rather than curing it. I use a razor blade to cut a diamond pattern into the skin (I MUCH prefer them skin on), cutting through the skin and the fat but not into the flesh. Then I brine, often in a well-salted mix of juices (mango, apple) and heavy garlic, chilies and herbs. I make a paste of a few heads of garlic, peeled and puréed with Tabasco and brown sugar. This gets spread on the skin and worked into all the cut lines. I smoke/roast at ~325-350˚ till done (an internal of ~148-150˚, it will rise during the rest), remove the skin pieces and return them to cook at >375˚ till crisp, while the roast rests.