Let the ham rest at room temperature for 20 to 30 minutes
Place the ham cut-side down on a large cutting board
Use a sharp carving knife or chef’s knife
Separate the slices by following the pre-cut spiral lines
Cut along the bone to release each slice cleanly
Work from the outside toward the center
Trim any slices that are still attached near the bone
Keep the slices stacked or arranged neatly as you cut
Remove the bone after most of the meat has been sliced off
Serve or store the slices immediately