How do I make sure I am getting a good ham?

Shea , all Hams that are sold for comsumption in the Stores are Pre-cooked.

 Best thing you could do is go to a reliable Butcher and ask him to pick out a good meaty Ham. It willbe a bit higher$ , but sooo much better.

When you finish it , take it outside and rub brown Sugar all over it and melt it with a little Propane Torch...  You'll be the Hero.

The label will tell ya how much was added, here's some info for ya.

http://www.finecooking.com/articles/which-ham-to-buy.aspx

If the ham has a brand name then it's probably going to be a pre-packaged ham. I doubt that one can buy a pre-packaged ham that doesn't have a solution it it. After all, the ham folks can charge the same price for the added weight of the solution as the meat itself. For a true raw ham I think you will have to find a butcher. Butcher's are far and few between where I live. Hope you fare better. 

I thought I would chime in on this because I have a lot of experience with the Sam's Club Wilson's Black Forest hams. My wife's boss buys cases of these to hand out to friends/clients every year at Christmas. Some folks who remain unreachable dont get their hams and there always seems to be leftovers and we wind up with between 3 and 6 Black Forest hams in the basement freezer every year!Sam's used to sell the Smithfield BF hams which I think were much better with a deeper smoke ring and a bit saltier seasoning in them. But the Wilson's are not bad.First off! These are boneless! Dont dry them out or you will have 9 - 12 lbs of wasted fridge stuffer on your hands. And they are easy to dry out. Follow the directions on the label. These hams have a thick rind on them. Be sure not to break, poke or score or cut or protrude or etc etc etc. You get the idea....The rind holds moisture in them. Let out the moisture and...well, see above. I tried scoring and glazing one once...not a good idea.I usually trim the rind off when serving the ham. The rind doesnt have a great flavor (the dog disagrees) and is kind of tough.These are not really exciting hams thet will test you culinary skills. You just put 'em in a roaster on a rack, add 1/3 cup of h2o and put in the oven until 145 to 150 and take it out and rest it covered for half an hour.At our Christmas and Easter family getalongs we usually feed about 20 - 25 heavyweight freeloaders (just joking :-) ) and still have 1/3 of the ham left over. If you have a slicer these hams slice up nicely for lunchmeat or we have many ways that we use them up over the next couple weeks.Luck!Andy