I'm still not clear on what you have. Is it cured or not? You keep calling it a ham, but then say it's fresh. You have a lot of good advice here for both, but the methods are somewhat different for each. Is is it a front or a rear leg? Did you get it from a grocery store, butcher or farm? Sorry to sound like I'm writing a book, but I just wanna make sure that you get the proper advice for the piece of meat you have. Could you put a picture of the leg, or even the label if there is one, up here so others with more experience than I can give you the right advice?