I smoked an uncooked water added ham yesterday. This, a shank half
Smithfield brand ham, is 25% water added. It is cured wth sodium nitrite,
and it is not smoked. I put it on the top grate of the Weber Smokey Mtn. at
225F with hickory chunks, in a charcoal fire without water in the water
bowl. I put some water in the drip pan under the ham on the lower grate.
The temp. remained at a constant 225F throughout. I did not mop. I did keep
the cut end moistened with rendered ham fat. I cooked it over 4 hours to the
recommended internal temp. of 148F, and let it rest for the recommended
additional 30 minutes.

The results were so, so. The ham was tender and moist, though with no smoke
flavor at all. The flavor, overall, was OK, but nothing to write about. I
guess I'm writing this as a warning. Smithfield recommends baking this ham
in an oven in a pan tightly sealed with foil with 1" of water in the bottom
of the pan. I've done this before; it's probably the preferred way to go
with this type of ham. When we do this again, I'll be sure to get the smoked
Cook's brand ham, also from Smithfield Inc.

Kent