Use a very sharp knife to cut very thin slices. With ham fat side up, begin slicing about 2 inches from the hock, or small end of the ham. Make the first cut straight down. Slant the knife slightly for each succeeding cut. Decrease slant as slices become larger.
*This applies to the Cooked, Bone-In Country Ham and the Cooked, Bone-In Wigwam Ham.