I'm not sure it's fair to even compare the 2. Ham's have a much lower fat to meat ration and the muscle groups run very different and have much less connective tissue than a butt. I only cook hams to slicing temp unless it's a whole hog cook, and then they're done when the butts are done. As far as preference...whole shoulder over a butt. But I can't get whole shoulders where I live right now, so when I want the taste and texture of the whole shoulder, I have to cook a butt and a picnic and mix after they're done.
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