Take the ham out of the oven, transfer it to a carving board, and turn off the oven. Tent it loosely with foil, and let it rest for 15 to 20 minutes.  While the ham rests, its internal temperature will increase a bit. This means the final serving temperature will be around 120 °F (49 °C) for a cured ham and 145 to 150 °F (63 to 66 °C) for one that was uncooked when you purchased it. For a fresh, uncooked ham, 145 °F (63 °C) is the recommended safe internal temperature. A cured ham was already cooked, so it’s even safe to eat cold. While the ham rests, whisk 2 to 4 tablespoons of the pan juices with the remaining third of the glaze until you’ve thinned it into a sauce. To keep the glaze warm, place the saucepan over a burner set to low heat and stir it occasionally. Garnish the ham with a bouquet of fresh herbs, such as parsley or watercress, and show it off to your guests. Once they've had a chance to admire your handiwork, you can get to carving and serving the ham. If your ham isn’t pre-cut, slice it yourself with a sharp carving or chef’s knife. First, remove the cloves, if you inserted any into the scored surface. Cut off a few slices to flatten the thinner side, then turn the ham onto the flat side so it won’t roll as you carve the meatier side.  If you look at the cut side, you’ll see that the bone is closer to one edge. This is the thinner side, and you want to carve the opposite, meatier side. Slice straight down into the ham until you reach the bone. Make cuts every 1⁄4 inch (0.64 cm), then run the knife horizontally along the bone to remove the slices. If you bought a spiral-sliced ham, simply cut along the bone to remove the slices. Transfer the slices, along with your garnishes, to a serving platter. Set a serving fork on the platter, and pour the glaze sauce into a gravy boat. Bring the boat and platter to the table, serve your guests, and invite them to add sauce to their liking. Pair your glazed ham with side dishes such as balsamic green beans, mashed or scalloped potatoes, and roasted carrots.

Summary:
Remove the ham from the oven and let it rest. Make a quick sauce with the rest of the glaze. Present the ham to your guests before carve it. Carve the ham into 1⁄4 inch (0.64 cm) slices. Serve the ham slices with your glaze sauce.