This document provides guidelines for properly carving a ham. It lists the necessary tools, which include three types of knives and a ham stand, and emphasizes that carving should be done carefully without rushing. The main steps are to clean the ham by removing the skin and fat, secure the ham on the stand, and make thin, uniform slices by gently cutting forward and backward with the knife blade. Slices should be served one at a time and at room temperature to fully enjoy the flavor.