With the shank to the carver's left, turn the ham so the thick, meaty side is up.
Insert Carving Fork into top. With Carving Knife, cut along top of leg and shank bones and under the fork to lift off the large boneless top piece (Figure 1).
Place this boneless section on cutting board or platter. Make perpendicular slices with Carving Knife (Figure 2).
On remaining portion, cut around leg bone with tip of Carving Knife and remove. Turn meat so that the flat side is down and make perpendicular slices as described above (Figure 3).
Place ham on platter with the glazed or fat side up and the shank to the carver's right. Form a flat base by using the Carving Knife to remove several slices from the thinnest side of the ham - the pointed end (Figure 4).
Turn the ham on this base and insert Carving Fork into butt end. Starting at the shank end, use the Carving Knife to cut out a wedge-shaped piece. Then make perpendicular slices down to the leg bone (Figure 5).
Release slices by cutting along leg bone under the slices, starting at the shank end (Figure 6).