"normal" ham you would be used to. It looks like a big hunk of pork roast. I had a hog slaughtered when I used to buy freezer beef etc. I wanted to mix having so much beef for one person and decided to get a hog. Best pork I ever had. My suggestion would be to roast low and slow like a turkey. You can marinate it ahead of time if you wish. I didn't and just kept a nice coating of black pepper on it. Pork loves black pepper. I think it would be an interesting cut of meat to do over an open pit as long as you had good control of your heat. I have seen old recipes over the years that talk about "basting" with pickle juice, sweet as I recall, to get a nice crisp on the surface. I think it's something you can have a wide latitude for experimentation. I've also seen a recommendation to use ground mustard mixed with black pepper. I don't remember any ratio to the mix. I wouldn't go real heavy but probably 1 mustard to 5 or 6 black pepper probably would be alright.
Seasoning on the surface of course means keeping after it as it cooks and what seasoning to use sort of depends on how you like your pork fat to taste if you enjoy a bit of gristle like I do. Honestly debm55 you can't go wrong as long as you give it the low and slow approach. A meat thermometer will help you more than appearance.
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