I don't remember the last time I bought a store bought ham!
The first one is was made from a tenderloin, The other from a butt.
One of these days I might actually use a fresh ham.
Shoulders make good hams too!
Was there enough fat with the tenderloin to keep it moist? Can you tell me a little about your curing process? I've been wanting to get into home curing hams but around here finding a fresh one smaller than 20 pounds is near impossible and that is far too much meat for just myself. I like your idea of curing other cuts of pork for it.