How long should I smoke a ham to achieve that perfect balance of tenderness and flavor? Is there a specific duration that caters to various ham sizes, or do I need to consider the type of wood I’m using for smoking? What about the temperature settings—should I maintain a consistent heat throughout the process, or can I afford to alter temperatures during the smoking? Are there particular techniques to monitor the ham’s internal temperature effectively, ensuring that it is both safe to consume and delectably juicy? Furthermore, how does the smoking time impact the overall taste profile—could an extended smoking period enhance the flavor complexity, or does it risk rendering the meat overly dry? Additionally, what role does resting time play after the smoking process, and how might that influence the final outcome? Are there common pitfalls to avoid when determining the optimal smoking duration?