Typically 'ham' is cured and uncooked, so uncooked ham is often missunderstood. Sounds like this is for what is often called a 'fresh ham', being the uncooked pork hind leg. There is no ham flavor when cooked like any other piece of pork. The brine recipe above would impart the ham falvor and texture, but a cure time of 48 hours seems a bit short for a piece of meat the size of a ham.