Let the ham rest 15 to 20 minutes after cooking
Place the ham on a stable cutting board with the bone side down
Use a sharp carving knife and a carving fork
Cut a thin slice from the bottom to create a flat base
Locate the bone and the natural seam around it
Make a deep cut along one side of the bone, following its curve
Slice down to the bone, then cut around it to release a large section
Remove the first large section and place it flat on the board
Slice that section against the grain into even pieces
Repeat on the other side of the bone
Trim any remaining meat from around the bone
Cut smaller pieces from the shank end and butt end
Keep slices uniform in thickness
Serve immediately or cover to keep warm