Someone correct me if I am wrong, but a fresh or green ham is really just a pork shoulder or picnic depending how it is cut. If you cook it as you say, it will turn out like a pork butt, or shoulder, nothing like a cured and smoked ham. So cook it like a pork butt or picnic, same internal temp, and seasoning , unless you want to re think it and turn it into a ham with a cure first. Its been a long while since I cooked one, not easy to find unless I went to a butcher shop I guess, so maybe I just am not reading your post right.
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.