Jason, It is not the meat itself that gives ham a "hammy" taste, it is the cure that is injected in it that gives ham a "hammy" taste. A fresh and uncured ham (the back leg of the hog) will not have the same taste as what you buy in the store.
To me, the pre-injected/tumbled cuts of pork, whether these cuts be ribs, loin, tenderloin, butts and picnics all taste "hammy." The brine used for this tumbling process, IMHO, tastes very similar to the cure that is injected on hams.
I cooked a couple of picnics that came out with a salty taste. Even the interior meat that had no bark had a very salty taste. After noticing the meat had a very salty taste, I dug through the trash to check the wrappers the meat came in. Sure enough, the wrappers stated the meat contained up to 12% solution.
Ever since then, I have abhorred tumbled and injected meats. I don't want to pay for salt water and I don't like someone to predetermine what my meat is going to taste like.
So now it is D Beerman's turn to ask for advice. My ex bought a couple racks of spare ribs that she got on sale for 99 cents per pound. Sure enough, they have been injected. Does anyone have a salt free rub recipe that I can use on these ribs?
Beers to all,
JDB