1 fully cooked ham with water added
3 lbs. Royal Oak or equivalent charcoal
1 (2 inch) piece aluminum foil
Several handfuls of green oak leaves and twigs

NOTE: This recipe requires use of a rectangular shaped barbeque grill with cover. A cast aluminum one works best.

Make a drip pan from the aluminum foil that will fit 1/2 of the bottom of the grill. Arrange about 3 lbs. of charcoal in a pile at other end of grill bottom. Light charcoal and after completely covered with white ash, place the ham on the cooking surface above the drip pan. Put a couple of handfuls of oak leaves and twigs on coals and close the cover, leaving vent holes open under coals and over ham. Add leaves and twigs again after about 30 minutes. Ham is ready in 1 1/2 hours. Add leaves more frequently to increase smokey flavor.