I have only cooked one ham whole, I just put it in the sink under running water and scrubbed it with a brush. I usually just slice it for breakfast and trim the outside edge off.
When the ham is being prepared for curing it is coated with salt and borax to keep the bugs and sort out of it while hanging. I have found that a lot of hams are very salty, to salty for me. The brand that I have found that is not to salty is "MOM and POPS" they make a good country ham. A lot of stores will slice it for you at no charge. Another good use for it is to put a couple slices in white beans, collards or any kind of greens. That is another story I will be glad to share later.
Good luck with your ham
Earl