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Heck no. BTDT, and it's too much work. If you hatchet it, you get bone fragments flying everywhere. As I'm sure you know, if you take a sharp knife and cut up inside the the ham, you can pretty easily cut all around the ball joint of the hip socket and release the ham from the pelvis. Much less grief.
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I go one even better than that when I'm quartering one out myself (most of mine go to the processor these days, unless I kill a little one). I take my knife and cut away the meat around the ball joint and then around the "knee?" I then connect those two cuts with one along the femur. Peel that around and you have a boneless ham ready for freezing or cutting into steaks. I haven't used a bonesaw on anything other than antlers in the last five years or so.