What is the optimum time to cook a ham sous vide?

In the Modernist Recipes Forum
M family loves a freshly boiled cured ham with a parsley sauce. I'd like to see how it would turn out in a sous vide. Most of the recipes I have found (only a few) suggest a temperature of around 60°C (140°F) but times vary from around 6 to 24 hours. I'm sure either is safe but does anyone have a recommendation on what gives the best result?
I also wonder whether it is really worth it. Just boiling for an hour or so is very simple


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