More later on the results.
But as for the terminology, Vince confirmed that it can't be called "Ham" unless it is from the hind leg, but that if it is from the hind leg, then it is a ham.
Even if it is NOT cured, it is a "fresh ham" (which he has made for Easter several times over the years)
The various types of processing, whether salting, wet-curing, smoking, or any combination thereof, determines the next level of "nomenclature", from Pink Ham (Prague powder?), to "Cooked Ham," - all the way to Prosciutto di Parma.
On another note - I think Polish butchers are my next favorite after Italian. My grandfather's best friend Paulie (sound Italian, right?) was a Polish Butcher.
Uncle Paulie had a (non-working) farmhouse out in the "wilds of NJ". Every Friday when I was in grammar school, my grandparents would pick me up after school and take me out there for the weekend.
My grandfather would do a lot of the groundskeeping, my grandmother, housekeeping and preparing side dishes for the near-weekly extended-family Sunday picnic.
On Sunday, Uncle Paulie, Aunt Mitzi, and their family would show up, as would my parents, and loads of other friends, family, neighbors, etc. Anywhere from maybe a dozen or so, to scores of partyers.
Uncle Paulie would bring the meats of the week - cold cuts, kielbasas, chops, whatever.
These picnics were awesome and legendary. (Before I was born, I understand a young Chubby Checker showed up one week and performed - not hired or anything, just heard about these "events" and wanted to join in cuz he was in the area!)
There are several Polish butchers and delis in my neighborhood. My favorite one has so many types of kielbasa that I have not even tried them all yet!
Edited by jjlnyc - 3/28/16 at 9:09am