I'm trying to figure out how to cook ham in a way that I have always enjoyed. The best way that I can describe the ham that I am hoping to cook is that it sort of crumbles. It falls apart easily. It's not juicy. It's more on the dry side but not overcooked. At least not overcooked in the way that I typically think of overcooking. It's salty. It makes excellent sandwiches. Can anyone help me out? I am unsure if the ham became that way because of how it was cooked or if it was a characteristic of that specific cut of meat. I'm confident that the ham that I had on those occasions was cooked in the oven for several hours but not sure on specifics. I tried searching online for topics or pictures of what I am talking about but I didn't have much luck. Can one of you guide me in the right direction? Thanks! :)
tldr: how to cook ham that is dry /not juicy /crumbling /falls apart /not hard or overcooked?