Fresh Bone-In Ham

Fresh (uncured) bone-in pork ham — the whole back leg with the hip bone in. Cook from raw the way you'd cook a roast: score the skin in a diamond pattern, season heavily, roast at 325°F to a 145°F internal (about 18 minutes per pound), rest 20 minutes, slice across the grain. Optional glaze in the last 30 minutes — maple-Dijon, brown sugar-bourbon, or whatever you like.