Let the ham rest at room temperature for 15 to 20 minutes
Place the ham on a stable cutting board
Use a sharp carving knife
Remove any packaging, netting, or strings
If needed, trim a thin slice from the bottom so the ham sits flat
Identify the bone and natural muscle lines
Cut a few slices from the thinner side first
Slice against the grain for tenderness
Make even slices to your desired thickness
For bone-in ham, cut around the bone as you work
For spiral-cut ham, follow the existing cuts
Keep your free hand clear of the blade
Transfer slices to a serving platter or storage container