Herb Crusted Fresh Ham (Paula Deen)

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READY IN: 2hrs 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon freshly chopped thyme leaves
  • 1
    teaspoon freshly chopped rosemary
  • 1
    teaspoon freshly chopped tarragon leaf
  • 12
    teaspoon dried untreated lavender flowers
  • 1
    bone-in ham (6-8 lbs., preferably shank end, with skin)
  • coarse salt & freshly ground black pepper
  • 2
    cups chicken stock
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DIRECTIONS

  • In a small bowl, combine the thyme, rosemary, tarragon, and lavender. Season the ham with salt and pepper.
  • Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 minutes.
  • Preheat oven to 350 degrees F.
  • Place the herb-crusted ham in a roasting pan.
  • Bake approximately 25 minutes per pound, or until the internal temperature reaches 150 degrees F. on an instant-read thermometer inserted near the bone. Remove from the oven to a rack.
  • Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 160 to 165 degrees F. on the instant-read thermometer, 25 to 30 minutes.
  • Remove ham from roasting pan.
  • Transfer the drippings into a small saucepan to make the au jus.
  • Add the chicken stock, dash of salt, and pepper and bring to a boil over high heat. Decrease the heat to medium to keep warm until serving.
  • Taste and adjust seasoning with salt and pepper.
  • Once the ham has rested, transfer to a cutting board, carve, and serve with the au jus on the side.
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