It's more of a question about the ham. (Man, it just wouldn't be dinnertime in my household w/o me having to have some sort of question about a recipe/food product!) The recipe says to use a smoked ham. Well, the deli guy had no idea what type of ham to give me. (that seemed kind of odd to me, but oh well...) So he gave me Virginia Ham. Now I'm looking at the recipe and at the bottom it says to use smoked, not boiled so that the calzone doesn't get soggy. So what on earth does this mean about my Virginia Ham? Should I cook it on the stove first to kind of cook off the excess water that might be in it, if in fact Virginia Ham is a kind that will have too much moisture?