Bob here is insult number one: JRDNCC gave you legitimate information concerning the location of where the ham comes from. He also replied that a green ham was an uncured/fresh.
Here is your reply: "Huh? Is this a doctor seuss story? Green eggs and ham? Im looking for helpful information, not story book tales."
Someone tries to give you helpful and correct information trying to lead you to the cut of pork you are trying to locate and you post that reply? There is insult number one.
You tell me that you feel sorry for the people who ate my catered sliced pork loin? You are insulting my cooking without even knowing me, let alone sampled what you are debasing. There is insult number two.
Your posts lead me to believe you seem to be determined to have someone tell you the predetermined answer you want to hear. You obviously know little about the various cuts of meat on a hog. How many hogs have you butchered? Have you ever cut out and separated the various muscles on the hind leg of a hog? If you have done any of this you would not be asking the questions you have.
I suggested the pork loin alternative because your lack of knowledge about hams. Fresh hams are not easy to locate for retail purchase and they are they are not cheap. If you are looking for one particular large muscle to make your sandwich meat, what plans do you have for the smaller muscles? Do you have knife skills to separate these muscles properly? You aren't going to get but a few pounds of meat from that large muscle and those sandwiches are going to be expensive.
You remind me of the time I offered to help some ladies change a flat tire. They were having trouble breaking the lug nuts loose. The whole time I am breaking the nuts loose, they started preaching their women's lib propaganda at me while insulting me for being a man. When I got to the last lug nut, I told them I was done taking their insults and that they were on their own. I left them with one tight lug nut and those parting words. And my parting words to you are, "Itsdone, I am done."