Let the ham rest for 10 to 15 minutes after cooking
Place the ham on a stable cutting board
Use a sharp carving knife and a fork or tongs to hold the ham steady
Locate the bone and identify the natural seams of the meat
Slice along the bone to separate large sections of meat
Cut the meat into thin, even slices against the grain
Work around the bone by following its shape
Remove any remaining meat from the bone with short, controlled cuts
Trim off any fat or tough connective tissue as needed
Save the bone for soup, stock, or broth