Let ham rest for at least 20 minutes or up to 45 before carving.
Use a sharp knife with at least an 8-inch blade
Have a warm platter ready to receive the slices.
Cut a large chunk parallel to the leg bone and lay the chunk on your cutting surface and make slice across the grain about 1/4-inch thick and lay them neatly on the serving platter.
Ladle over some of the hot sauce and serve with additional sauce on the side for guests to help themselves.
Bag up any leftover ham in zipper lock bags and refrigerate for sandwiches
