I put it all in a large stoneware crock, and set the ham in the cure (you may have to put something on it to weight it and keep it from floating. I have a well-washed, round granite rock from the river that I use).
Leave the whole thing in a cool place for 7-8 days to cure. I am blessed with a very cool basement during the winter More for a larger ham. Less for a smaller one.
Remove the ham from the cure a couple of days before you want to start cooking it. Pat it dry. Wrap it in a cotton dishtowel and store in the refrigerator.
You need to boil the ham before you roast & glaze it. Place it in a large stockpot and cover it with cold water. Add a few of your typical vegies - carrots, onion, maybe some celery. A bit of thyme and parsley and simmer for 4 hours or so. If the stock tastes unpalatably salty, discard most of it (but not the veg), and top up with boiling water. This will help reduce the saltiness of the ham. Remove the ham from the stock and allow to cool a bit.
To finish - glaze with your favorite items - we use a combination of brown sugar and either mustard or orange slices held in with cloves. Roast at 350 for about 70-80 minutes, or until the glaze becomes a deliciously dark, bubbly crust.
It's not honeybaked or spiral sliced, but I guarantee your guests will like it.