Let the ham rest for 10 to 15 minutes after baking
Place the ham on a large cutting board with the flat side down
Use a sharp carving knife or chef’s knife
Cut along the natural bone line to separate a section of slices
Slice downward following the pre-cut spiral cuts
Work around the bone, removing slices in sections
Trim any slices still attached near the bone
Turn the ham as needed to reach all sides
Keep slices as even as possible
Transfer carved slices to a serving platter
Remove the bone and any remaining meat if desired
Save the bone for soup or stock