Let the ham rest at room temperature for 15 to 20 minutes
Place the ham on a cutting board with the flat side down
Use a sharp carving knife or chef’s knife
Find the natural bone and spiral cut lines
Start at the outer edge and slice along the bone to remove a section
Cut downward following the pre-cut spiral slices
Separate slices by cutting through the connective points
Work around the ham in sections
Keep slices even and thin
Transfer carved slices to a serving platter
Continue until all desired meat is removed