Yep - cook the hams, cut it and freeze in the portion size you want. We do the same with the bacon we make.
This subject comes up now and again and I would strongley suggest that you read up and list the anatomy against cuts. A half of pig is essentially cut into fore-middle and rear with the tenderloin, liver, kidneys and heart removed before. for example - A shoulder/neck joint is massive and can be cut into joints ( on and off the bone),steaks and is ideal for sausage ( 80% meat - 20% fat typically).
Each section can be cut in different ways - so if you don't want too many chops or ribs then you can ask for bonned loin roast, steaks or go full on with different bacon cuts.
Seriousley I would list things as sadley others here have questioned what their butcher has given them in terms of missing offal,cuts and sausage quantity. OR - buy a set of knives and do it yourself - it is not rocket science and such a revelation how much good trimmings can be used in sausage. Good luck.