How can I cook a raw,though cured and smoked half ham, which is 25% "water added". Because it's raw it must be cooked to 160F. The producer, Smithfield, has both smoked and not smoked cured hams with 25% water added during the cure. You roast the ham in the oven cut side down and fully tented with foil to prevent drying out. Have any tried cooking a similar ham on the WSM with water? Do you remove the skin to enhance smoke flavor? What do you do with the cut side to prevent drying out? Is it preferable to indirectly roast indirectly at a higher temp. on the Weber Performer? Or, can you smoke at 225F in the WSM? I'd appreciate any hints or suggestions. Thanks in advance and happy Easter holiday to all.