NUMAN, i think i have done it both ways. i liked the foil method better i think it keeps more of the juices in. but there is usually som much juice that i have not dried one out yet.......... but there is alweays the possibility.......in my experience the foil keeps all the steam close to the ham which helps in removing the skin... you will proabably not get much smoke in the ham because you will pull the skin off before adding tasty outside happy eggin tb
