Let's talk ham. Fresh, smoked, cured? Which do I want and why?
I've never made a ham before, but have committed to making one for my cooking club holiday feast this weekend. Several of the recipes on this site look amazing--some call for fresh ham, some for smoked or cured. How do I decide? I'm not sure I've ever had a fresh ham--does it taste like a giant pork chop? Will my cooking club think I cheated if I start with a cured or smoked ham?