I had VERY GOOD RESULTS with my fresh ham, which was purchased as an afterthought and in addition to a brined smoked turkey and a brined deep fried turkey.
Thanks to Karl S., Iliane, Chuck, JLawrence, and Candy for the help. I used a combo of methods, with Chuck's rec (Roman) coarse black pepper, kosher salt, and rosemary, except that I started at +500 degrees then turned my oven down to 325 for 5 hours (a 10 lb ham). I scored the outside in a diamond shape and rubbed the mixture into it.
Good god - the skin was perfectly crispy - when it came out of the oven people were fighting over the cracklings. I don't usually like "pork skins," but I do now. Duing roasting, I set the ham atop a bed of celery and carrots, then added potatoes for the last hour. I used the defattened drippings and cuisinarted the vegetables to make a horseradish veloute. The potatoes were awesome.