Herb crusted fresh ham

  • 1 tbso freshly chopped thyme leaves
  • 1 tsp freshly chopped rosemary leaves
  • 1 tsp freshly chopped tarragon leaves
  • 1/2 tsp dried untreated lavender flowers
  • 1 (3 to 5 kg) bone-in ham (preferably shank end, with skin)
  • Coarse salt and freshly ground black pepper
  • 500ml chicken stock
1) 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.

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.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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