I went to order my leg of pork and this year they said they'll only
be carrying the steamship style leg of pork.

From looking around (at pictures mostly) it looks like this is a
mostly skinless leg, trimmed of some exterior fat, with a frenched
shin or thigh bone and a squared butt.

Price: $3/lb. Which is 3x the cost I'm used to paying for a whole
fresh ham. Does anybody know exactly how this cut is made? Is it
both the butt and shank section? Or just the butt?

-sw