Chill the ham until firm
Place the ham on a stable cutting board
Use a sharp chef’s knife or boning knife
Locate the bone and natural seams
Cut along the bone, not through it
Make short, controlled slices
Rotate the ham as needed for better access
Keep the knife close to the bone to remove meat cleanly
Use a carving fork or tongs to steady the ham
Trim around joints and cartilage carefully
Stop when the bone is fully exposed
Remove the bone if needed, or slice the meat around it
Clean the knife and board after use