Preheat the oven to 325°F
Pat the fresh ham dry
Trim excess fat, leaving a thin layer
Score the fat in a crosshatch pattern
Season all over with salt, pepper, and desired herbs or spices
Place the ham on a rack in a roasting pan
Add a little water or broth to the bottom of the pan
Cover loosely with foil
Roast until the internal temperature reaches 145°F
Baste occasionally with pan juices if desired
Remove the foil during the last 30 to 45 minutes to brown the surface
Let the ham rest for 15 to 20 minutes before slicing
Slice against the grain and serve