Is it easier to carve a joint when it is hot or cold?

[Bomper]

I was going to make a roast dinner for lunch today, when we were unexpectedly invited out. I want to cook the gammon joint anyway, and then we can have it cold in sarnies or with pickles etc. I am cooking it at the moment but just wondered as we are not having it hot would it be easier to carve it when it has cooled down or should I do it whilst it is hot?

Gammon I would carve cold.

Cold, always easier cold.

Cold, if for no other reason than it is easier to hold on to it if you aren't worrying about getting burned.

It's always easier to carve cold. However, if you want to carve meat hot, let it rest for 15?30 minutes after cooking to "settle down" before you start to carve. It will stay hot, but if you are really worried, you can tent it with foil.

Cold.

Ok - will carve it cold. Thanks