2) Preheat oven to 180C/Gas 4.
3) Place the herb-crusted ham in a roasting pan. Bake approximately 25 minutes per pound, or until the internal temperature reaches 65C 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 71 to 73C on the instant-read thermometer, 25 to 30 minutes.
4) 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.
5) Once the ham has rested, transfer to a cutting board, carve, and serve with the jus on the side.
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