Ok Swerv, we need to get this straight. Explain to me how to differentiate between those cuts and how they have been treated.
A fresh shoulder to me, is a shoulder of pork that is still pork like a pork chop.
A fresh ham is another part of the pig, and in the Ham or leg, and is smoked but usually baked.
What to you is a picnic?
A smoked shoulder to me is smoked and then brine cured, and I usually only put them in a New England boiled dinner. In other words, water cooked, not baked.
You started a good argument between me and Al.. and I hope you're happy.. lol.
To me the one that is a lightpink, or uncooked is fresh pork.
That same cut that is smoked or sugar cured is now called Ham!
WDIK
SECRETS FROM SOUTHERN SIDEBOARDS: Fresh Pork Ham ala Nita Holleman
http://www.nitasnotes.com/fresh-ham.html
PORK LEG (FRESH HAM) TERMINOLOGY (PDF)
http://www.meatscience.org/judging/images/PORKLEG_TERM.pdf
All About Ham
http://www.frickmeats.com/nutrition.html
A ham is the rear leg of a pig.
Unless you need a 15 to 30 pound chunk of meat, you usually buy either a 'butt' half or a 'shank' half, with the shank half being the lower part.
The shoulder and picnic ham are from the front leg with the 'picnic ham' piece being the shank.
I think the shank portions look better, and they are usually the only ones sold with skin attached, but the meat all ends up about the same when shredded.
The skin serves as a trivet to protect the cut end and provides the gelatin that makes the juices so succulent.
So9