Cooking fresh ham

[SmokingPat]

I'm watching a cooking show where they BBQ'd a fresh ham (not cured). They also called it a 'green ham', or shank.

My experience with uncured ham was a whole pig roast. Going back for seconds (or was it thirds?), I took some meat that was still left. I enjoyed it, but didn't know what I was eating. Finally, I recognized the texture, and realized it was from the shank - the part that is normally cured and sold as ham.

Have you cooked a uncured ham/pork shank before? Where did you source it?

If you're interested, the show link is:
https://youtu.be/xNfPJQDoVL0

[Donw]

Porter Road carries shanks if you can’t find locally but I would try Mexican and Oriental butchers near you.

https://porterroad.com/products/pork-shank

[Donw]

Chud’s video on pork shanks.

https://youtu.be/0rxkhLPuw7c

[BKYDBBQ]

The TV channel Tastemade has a show called "Barbecue: Life of Fire" with Pat Martin. He goes around and meets with various pitmasters where he cooks with the guest pitmaster. In one episode he cooks a "Green" ham with Tuffy Stone.

Tastemade can be found on Youtube TV. I like the show and the approach to showing BBQ culture, cooking and lifestyle instead of competition shows.