How long should I really cook a ham to achieve that perfect balance of tenderness and flavor? Is there a universal guideline that applies, or does the type of ham I choose—be it a bone-in or boneless variant, smoked or fresh—require a different approach? Moreover, what role does the size of the ham play in determining the optimal cooking time? Should I rely solely on time, or is it wise to incorporate the use of a meat thermometer to ensure it’s cooked to just the right temperature? As I ponder this, I can’t help but wonder about the nuances of glazing techniques. Would a sweet, sticky glaze alter the cooking duration? And what about the resting period after cooking—how crucial is it in allowing the flavors to meld? Could it be that the method of cooking—roasting versus slow cooking—significantly influences the final outcome? What are the secrets to unlocking maximum succulence in this beloved dish?