Let the ham rest 15–20 minutes after cooking
Place the ham on a large cutting board with the bone stable
Use a sharp carving knife and a carving fork
Find the natural seam around the bone
Cut a deep slice along one side of the bone to release a large section
Slice the released meat across the grain into even pieces
Turn the ham and repeat on the other side of the bone
Cut around the bone to remove remaining meat
Trim any thick fat or tough outer edges as needed
Arrange slices on a serving platter
Save the bone for soup, stock, or beans