When we had Leda, a 2 1/2 year old ewe, butchered last fall I asked the butcher to smoke two hams. They were bigger than I anticipated and I was waiting for a special occasion to serve one. Yesterday, Valentine's Day, was my husband's birthday and he had been wanting to try the mutton ham. We bravely invited six others for dinner (hoping the mutton ham wouldn't leave us all hungry) and cooked a ham.
Most of the recipes online call for boiling, but I just didn't want to do that. I finally found someone stating they just put the ham in a pan, added about an inch of water, then covered the whole thing in foil.
The ham going in: