Servings: 6 to 8 servings
Prep Time: 10 min
Cook Time: 2 hours 40 min
1 tablespoon freshly chopped thyme leaves
1 teaspoon freshly chopped rosemary leaves
1 teaspoon freshly chopped tarragon leaves
1/2 teaspoon dried untreated lavender flowers
1 (6 to 8-pound) bone-in ham (preferably shank end, with skin)
Coarse salt and 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 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 jus on the side.
Recipe courtesy Virginia Willis
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