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Wash the fresh ham and pat it dry.
Make incisions along the bones of the ham and cram salt into the pockets.
Coat the outside of the ham with salt using an entire two-pound box.
Refrigerate the ham, loosely covered with plastic, for eleven days.
On the eleventh day, wash the ham and soak it in fresh, cool water overnight.
Place the ham skin-side-up in a roasting pan on a rack with a little water.
Cover the ham and bake at 350 degrees for twenty-five minutes per pound.
Uncover the ham for the last three hours of cooking.
Let the ham rest for about forty-five minutes before slicing.