Your ham (if you ordered one) is already cooked. It has been fully smoked over hickory wood chips, so all you need to do is reheat your ham to an internal temperature of 150 to 160 degrees.
Depending on what cut you have, carving it will be slightly different. The shank portion is the one that is pointed at one end. This is the type of ham that is often “spiral cut” because it only has one, straight bone. This ham will be pretty easy to carve.
The rump section has two bones. They join at a large angle, maybe 140 degrees or so (L ish shaped). This can be tricky for carving. Try tracing the bone with the tip of your knife and cutting large chunks off of the bone. They are easier to carve this way.
When you have carved your ham, be sure to save all the scraps and bones. Not only will your dog love a good ham bone….but so will your stock pot. Add the ham bones to a stock pot, cover with water, and load the water up with potatoes, carrots, etc. Salt the water and bring it to a boil. Reduce the heat to a soft boil or simmer.
About an hour in, add chunks of onion and any scraps of ham you have left over from carving.
Cook until the remaining meat falls from the bones. Remove the bones out and season the soup to taste.
At this point, it is ready to serve. Some cooks like to cool it and scrape the fat off. I personally leave it on: the fat has amazing flavor and it helps preserve the soup. When you put it back in the fridge the fat will form a layer sealing off the soup below. If well sealed, the soup will keep for about 10 days after cooking.