Let the ham rest at room temperature for 20 to 30 minutes
Place the ham on a stable cutting board with the bone side down
Use a sharp carving knife and a fork or tongs to steady the ham
Find the natural seam around the bone and cut along it
Slice downward from the top of the ham toward the bone
Remove large sections of meat from around the bone first
Cut those sections into even slices against the grain
Rotate the ham as needed to access all sides
Trim remaining meat close to the bone
Cut any leftover meat from the bone into smaller pieces
Remove the bone only after most of the meat has been sliced off
Store sliced ham in an airtight container if not serving immediately