I am doing the Maple Bourbon ham basically using egret's recipe. I am going to do it indirect using the same pan set up as the Mad Max Turkey. How so I position the Ham - face down in the pan, put a sapcer in the bottom of the pan, or do I lay the ham on it's side on a V-rack? How much fluid should I have in the pan and any suggestions on fluid to put in the pan. Unlike the Mad Max turkey I did not do a test cook before hand so I am looking for any ideas.