Uncooked cured Cook's ham - How to?

I'm about to try grilling a cured uncooked bone in shank half ham. I'm
going 
to use the Weber kettle indirectly with a drip pan underneath.
My 2 questions are:

What do you do to ****eld the cut end so it doesn't dry out? I'm aware the 
"water added" is going to exit from the cut end. However, at some point it

may dry out. Have any slathered the cut end with bacon fat halfway through

the roasting? Have you ****elded the cut end in any way?  Have you seasoned

the cut end with anything. I'm wondering about cloves.

Have any of you used a water filled drip pan. I doubt that moist heat is 
going to decrease the "dewatering" of the "water-added" ham, though I've 
never tried it.

Thanks for any thoughts,

Kent

Please don't let Sqwertz's and "Bob's" cerebral excretions keep you from 
posting.
Thanks again,