I've cured my own ham but never done one "fresh". Seems to me that if you're looking for a sliced product then a ham would be hard to beat. If you want pulled you've got to go with the butt. Not nearly enough fat and connective tissue in a ham for it to pull properly without being dry.
Traeger lil Tex, 2 Weber 22.5", UDS
Mop, Sauce & Two Smoking Barrels BBQ Team
They call me "Dave"
Veteran Noobian Warlord