To carve a bone-in ham successfully, start by creating a stable flat surface and then slice perpendicularly along the bone for easy removal of meat.
A sharp knife and a sufficiently large cutting board are essential for carving a bone-in ham; choose a knife that's at least as long as the ham is wide.
After focusing on the main portion of the ham, consider flipping it to carve the other side or cut along the bone to collect remaining meat.
Always save the hambone after carving, as it can be frozen for later use, adding flavor to soups and stocks.
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