A few years ago my grocery store stocked fresh ham (aka the uncured back leg of a pig) at Christmas-time, so we gave it a try. Without enough time to do a proper cure, we just flavor-brined it for several days. I did cook it on the rotis, but it was a nerve-wracking hassle since it was almost 20lbs and very difficult to adequately tie onto the rotisserie-- it flopped around a lot. So I think next time I might lay it on a rack, or maybe in a pan to collect some of the juices. I think I ran the grill at about 300 and used some apple wood for smoke and glazed it as well and it came out delicious.