Fresh ham is simply pork roast. It's the uncured and unsmoked butt/rear leg portion of a pig, so it can be cooked like any pork roast can be cooked.

You could grill it, bake it, smoke it, whatever you like. I usually put mine in a pan, sprinkle with salt and pepper, add a handful of fresh herbs on the top. I like to slice an onion and use it as a "rack" to keep the pork up out of the juices, and some carrots are good here too, as are apples. Add about a cup of apple cider or broth or water, cover with foil, cook until done, I'd say maybe 2 and a half hours at 350F. If you like you can uncover during the last half hour, crank the heat up to 400F or so or make it crisper, that's especially good when there is still skin on the ham.

I serve ours with mashed potatoes or twice baked potatoes, butternut squash and sautéed apples, a very yummy autumn/winter meal.

It's also good as a cider brined roast, I use this recipe, which came from Epicurious and Cooking light, they're extremely similar, minus the potatoes in Epicurious' version.

Cider Brined Pork Roast

• 1 cup (packed) light brown sugar
• 1 cup kosher salt plus more
• 8 bay leaves, divided
• 3 tablespoons coriander seeds, divided
• 1 teaspoon black peppercorns plus more freshly ground
• 1 quart unfiltered apple cider
• 1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine
• 6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered
• 4 medium red and/or yellow onions, halved, stem ends intact
• 5 tablespoons olive oil, divided

1. 1. Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
2. Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours.
3. Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
4. Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside.
5. Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes.
6. Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60–75 minutes.
7. Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing.

Annie

Yeah....what Annie said....but I usually put the onions on top of the roast....they get nicely browned and crisp. Remember, because a fresh ham ( like the round steak of beef) doesn't have much marbling, unlike a pork shoulder or Boston butt, you can't just cook it slow and forever or it will get tough and stringy.
And in addition to Annie's suggestion of apple cider or broth, I would add you can also add beer or wine or root beer or gingerale or half pineapple juice and half water....etc etc etc!

So many good methods. I cut two big onions in half and use them as four 'feet' under my roast. They soften and cook down and add to the liquids for a later sauce. I've used a NYtimes recipe. I see a few. fresh ham

I don't care for cinnamon. So i use a homemade spice rub instead.

Thank you all so much for your replies. You saved me from a couple of serious mistakes! I think I'll put onions below, on top and around the ham. Get the best of all worlds LOL!

Good luck, wintercat, it's going to be delicious, no matter how you season it!

Annie