Herb Crusted Fresh Ham

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Herb Crusted Fresh Ham Herb Crusted Fresh Ham

Servings: 6 to 8 servings
Prep Time: 10 min
Cook Time: 2 hours 40 min
Difficulty: Easy

Ingredients Add to grocery list

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

Show: Paula's Best Dishes
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Reader Comments:


Once you have a fresh ham - it is hard to go back! This recipe is dead on and have made this numerous times (but what Paula Deen recipes aren't?!). As for finding a purveyor of fresh hams: We purchased a pig from a local farmer and chose fresh ham as a cut. So happy we did. Enjoy and Happy Easter to all!!

By Kimmy Schuler on March 28, 2013


Paula, first fresh ham i've made. Can remember my Mom & grandmother made them and true they do taste different from smoked. How do I use the leftovers any hints. Thanks for your help

By Marilyn Sather on March 03, 2012


Paula, good to see a recipe for a Fresh Ham. Not so sure many folks know what a Fresh Ham is anymore, so a specific description of what it is and what to ask for may help your fans. Way different that a Smioked Ham and light years different from our favorite, Smithfield Original Country Ham, available from the Smithfield Marketplace Catalogue. The only geography that I know still features Fresh Hams of any magnitude is the Northeast. Maybe some smaller stores in the South. Happy Easter to you and the entire Deen Family. Jim

By Jim Schloss on April 17, 2011


By Anonymous on April 16, 2011


Where is Butter?!

By Usevalad Okuneu on April 16, 2011


I always love your recipes. I have some of your cook books and always enjoy your show. Keep these recipes coming. Thanks.

By Sammie Morris on March 17, 2011


By Anonymous on May 16, 2010

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