Good evening you wonderful cooks!! I hope someone can guide me on this. I've made many great pots of white beans w/ham shanks in times past. However, my local store is now carrying fresh ham shanks and cured ham shanks, but no smoked ham shanks. I'm thinking of adding maybe 1 tsp. of Liquid Smoke (either hickory or mesquite) to the pot to replace the lack of smoke flavoring from the ham shank. Does anyone have any experience with this?? What's your opinion? Please help me.