FWIW This kind of thing is simply a "Leg of Pork" here and it is roasted, bone in or bone out depending on your preference.
I suppose that removes the confusion of what is, or is not a "ham". Having been a member of the site long enough, and having read well enough, and having paid considerable attention to regional terminology and customs on the great US of A, just calling it a "Leg of Pork" IMHO solves a few issues.
Bob... Yes, go buy one. If you don't feel like boning one out yourself it's worth it because removing the bone for a butcher is pretty easy and they truss it up pretty well.
You will get roast pork just like you've described you want and you'll be very happy. It has sufficient fat content for your purposes but can become a bit dry if you go overtemp. Recommending 165F as an absolute maximum IT and a good rest will give you what you want and you can can carve it up without having it fall apart. I have done hundreds, bone in on a Weber Kettle and in a plain old oven (not the entire leg) and a few on the offset when I had one... The entire leg. It's a lot of meat. It will feed the family for a week.
Hope that helps.
Cheers!
Bill