Itt elég jól ismerteti a különbséget a húsfélék "moist" és a "dry"
kezelési módja között:

Cooking methods tend to be broken up into dry heat and moist heat. Moist heat is pretty self explanatory- heat is conducted to the food by water or water-based liquids like stock or by steam, etc. Dry heat is conducted without moisture. So hot air, hot metal, radiation, and even hot fat. This might surprise you, but deep frying and sautéing are both considered dry heating.

Now, again, as a general rule, static muscles do best with dry heat methods, and locomotive muscles tend to do best with moist heat. Locomotive muscles have a lot of what’s called “connective tissue.” Connective tissue consists of collagen and elastin. Elastin does not break down during cooking and needs to be cut out for tenderization. But collagen does break down when cooked long and slow in the presence of moisture, making tougher pieces of meat more tender.

Moist heating methods include poaching, simmering, boiling, steaming (and smoking), and braising.

Dry heating methods include roasting, baking, broiling, griddling, pan-broil, sautéing, pan-frying, deep-frying, and grilling.
http://theeatdown.wordpress.com/preferr
ed-cooking-methods-for-fabricated-cuts-of-meat/

A sonka a "steaming and smoking" módszerrel készült.

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Note added at 3 hrs (2009-01-26 22:48:26 GMT)
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Ha csak "smoked", akkor szárazon füstölt.
Némelyik módszert párosítani lehet, így lett a fentiből moist smoked ham.

A "wet cured ham" nem ugyanaz, mint a "moist ham".

További ismertető:
www.waitrose.com/recipes/glossarytermpopup.aspx?glossaryid=...