Every Christmas, I cook up pork loins ala Dizzy Pig's Canadian bacon recipe: http://www.dizzypigbbq.com/recipesBacon.html
I trim the loin down to the eye muscle so that the brine fully penetrates to the center of the meat. (I save those trimmings for grinding.) I know you were not looking for a Canadian Bacon recipe, but this uses a cure. It is the cure that gives ham that hammy taste. If you were to cook a whole back leg of a hog without using a cure, it would taste like roast pork. It would not taste like the ham you were expecting.
I cook the loins to the higher temperature recommended in the recipe. The end product can be served cold for sandwiches. My three sons all agree it tastes better than ham.