Herb Crusted Fresh Ham (Paula Deen)

"This recipe is FANTASTIC! We had a family reunion in Aug. and ALL loved it and wanted the recipe. The herbs are called Herbs de Provence, you can find it dried at the grocery store, but the fresh is SO much better! I didn't change a thing here and the leftovers make the BEST sandwiches. Hope you enjoy! This is from Food Network, Paula Deen."
photo by Oliver1010 photo by Oliver1010
photo by Oliver1010
photo by Oliver1010 photo by Oliver1010
Ready In:
2hrs 10mins


  • 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


  • 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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<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
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