When the ham is done, let it rest for 15–20 minutes. Do not slice it immediately. That’s like waking a sleeping baby — you’ll get nothing but screaming (or, in this case, dry meat). Resting allows the juices to redistribute, so every bite is moist and flavorful.
I once sliced a ham straight from the oven. The juices ran out like a cheetah fleeing a lion. My ham became a desert. I had to serve it with a side of gravy to apologize. Rest your ham. Your taste buds will thank you.
