Transfer the cooked roast to a carving board; the flattest side against the board and the leg bone pointing left if you are right handed. Hold the leg bone with a clean kitchen towel.
Starting at the extreme right, slice downward at a slight angle away from you, leaving slices attached to the bone.
Run the knife along the top of the bone to detach slices. Transfer to a platter. Turn the leg to the other side and repeat.
How To Carve Bone-In Ham
Place ham on a platter with the top facing up. At the shank (small) end, make a cut right down to the bone.
Make a second cut at an angle to the first, creating a wedge. This piece consists mostly of fat and can be discarded or saved for flavoring a stock.
Slice very thin and even slices at an angle down to the bone. Transfer slices to a platter. As you continue to slice, your slices will become larger. When they get too large, make your slices from the side to the middle rather than fully across. Alternate sides as you make your slices.
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