Do you have a close-up of the ingredients/label? Or even a higher resolution pic you can send me so I can look at the ingredients?
If these are what I think they are, then I think you'll find these will be just like a cured, smoked ham, only from the lower shoulder cut (instead of a rear leg ham cut). So treat them like you would a smoked ham.
I use picnic shoulders (also called picnic hams) for making hams all the time. They are great.
It makes me wonder if 23% of the weight is "added" ingredients however 
If they are cured & smoked (like a ham), then that's to be expected. The extra ingredient weight will simply be the brine curing solution that was injected and has to be declared.
My homemade hams, for example, contain up to 30% "added ingredients," because I inject the brine cure at a 30% pump rate (by weight).
If they are not cured, and just "enhanced," then that would bother me too.
Seeing the label would help to know exactly what this is.
