Let the ham rest for 15 to 20 minutes after cooking
Place the ham on a large cutting board with the bone stable
Use a sharp carving knife and a sturdy fork or carving fork
Identify the bone and the natural seams of the meat
Cut a thin slice along one side of the bone to create a flat surface
Continue slicing parallel to the bone to remove large sections of meat
Turn the ham as needed to keep the cut surface steady
Slice the removed meat against the grain into serving pieces
Cut around the bone to free any remaining meat
Trim off any tough outer pieces or excess fat if desired
Arrange the slices on a serving platter
Save the bone for soup, stock, or beans