The recipe below sounds about right. I haven't cooked one in years. A meat thermometer would be a good idea.

Here is a link that might be useful: Fresh Ham

I do remember now that I cut slits in the meat & inserted slivers of garlic in the ham.

By uncooked ham do you mean a fresh ham, which looks like a roast of pork? Fresh meat rather than smoked or cured?

I love a fresh ham roast , especially the cracklins.

This is a tried and true recipe. One I have been making for almost 20 years.

Home Cookin Chapter: Recipes From Thibeault's Table

Pork - Fresh Ham With Cracklings And Pan Gravy
==============================================
Adapted from a Gourmet Recipe

1 fresh ham (shank end leg of pork)
olive for rubbing the ham
1 tablespoon coarse salt
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon crumbled dried sage
1/2 teaspoon pepper
1 teaspoon dry mustard
12 ounces beer (not dark)

For the gravy
3 tablespoons all-purpose flour
2 cups chicken broth
1/2 teaspoon dry mustard
1/4 teaspoon crumbled dried sage
1/8 teaspoon dried thyme, crumbled
salt and pepper to taste
. With a small sharp knife prick the ham skin all over, make 4 parallel
1/2-inch-deep incisions through the skin the entire length of the ham,
and rub the ham lightly with the oil. In a small bowl rub together the
coarse salt, the thyme, the sage, the pepper, and the mustard and rub
the mixture over the entire surface of the ham. Put the ham on a
roasting rack set in a roasting pan and put the pan in a preheated
500F. oven. Reduce the temperature immediately to 375 °F and roast the
ham for 1 hour. Pour half the beer over the ham, roast the ham for 30
minutes more, and pour the remaining beer over the ham. Roast the ham
until a meat thermometer registers 170°F.,(the amount of time will
depend on the size of the roast) and let it cool on the rack in the
pan for 15 minutes. Pull off the brown crisp skin, leaving the layer of
fat on the ham, with scissors cut the skin into small pieces, and
arrange the cracklings in one layer in a baking pan. Sprinkle the
cracklings with salt and bake them in the middle of a preheated 350°F.
oven, stirring occasionally, for 15 minutes, or until they are crisp
and browned. Transfer the cracklings to paper towels and let them
drain. Cut the remaining fat from the ham, slice the meat thinly across
the grain, and arrange it on a platter. Keep the ham warm, covered.

Skim off the fat from the juices in the roasting pan, add 1 cup broth
and deglaze the pan over moderate heat, scraping up the brown bits.
Transfer the liquid to a saucepan. In a small bowl whisk together the
flour and 1/4 cup of the broth until the flour is dissolved and whisk
the mixture into the deglazing liquid with the remaining 3/4 cup broth,
the mustard, the sage, the thyme, and pepper to taste, and simmer the
gravy, whisking, for 5 minutes.

Garnish the ham with the cracklings and the watercress sprigs and serve
it with the gravy.

Serves 8 with leftovers.

Gourmet
March 1990

Do you have a pork roast....AKA fresh ham? or do you have a smoked or cured ham labeled "ready to cook"?
The recipe linked below is for a cured ham, ready to cook....not a precooked ham nor a pork roast.
Linda C

Wow - I don't do any of that. Just pop that baby in a shallow roasting pan, put a little water in the bottom, cover with foil and slow cook at about 275 while I'm at work all day.
Pull off the fat and pop it under the broiler until nice and crispy. Can just feel my arteries clogging but, man, it's good.

Most of the time I am cooking a cured ham (pinkish color as opposed to white color of a fresh ham); I bake it at 325 degrees F for 25 minutes per pound in a shallow uncovered roasting pan with no water in the pan. I most usually buy the shank half so there will be a good-sized bone left to cook with beans.

If I am going to use a glaze, I will brush that on or spoon it on the last 30-45 minutes of the cooking time. Coke or Dr. Pepper are traditional glazes in the South, or a mixture of brown sugar, pineapple juice, and Dijon mustard. You can google to find glazes for ham if you want a recipe.

Teresa