I posted this comment on Gypc's thread "smoking Fresh ham Qs" I figured I would share it to everyone. I still laugh at myself till this day! "copied from my post on gypc's thread" (I probably shouldn't admit this) No I was a big a beef eater for along time and didn't know any better. and expanding to pork.... I wanted to smoke a ham for the first time and went to the butcher. I told them I wanted a ham for smoking, The best you got. I said. They asked me if I wanted a fresh ham, Sure! I replied. I thought it was like seafood and fresh meant not frozen. I didn't have time to wait on it to thaw. So the butcher brings this enormous 22lb packed fresh ham. I didn't even know if was going to fit in smoker! ( I had to trim it after all) I figured "ham" was a certain cut and that's why is was pink. well after a long smoke and the temp was right I brought the ham inside after letting it rest, I cut into monster chunk of pig and it was white. &%[email protected] I just cooked 22lb pork chop! Non the less it was good and there was allot of it. I fed all my neighbors So I did some research and discovered to get a true ham you have to cure it. Okay everyone can stop laughing now! Since that learning experience, I cure and smoke my own hams now. They keep getting better and better. Getting quite proficient at it too. They are the best hams I have ever had! Got one for T-DAY!