• 8servings
  • 240minutes
  • 681calories

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Nutrition Info . . .

VitaminsB1, B9, C, D
MineralsManganese, Calcium

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) fresh thyme leaves , chopped 1 teaspoon(s) fresh rosemary , chopped 1 teaspoon(s) tarragon leaves

  2. 1/2 teaspoon(s) lavender (see Tip) , dried, untreated, and chopped 1/2 (6 to 8 pounds) fresh bone-in ham , preferably shank end, with skin on Coarse salt

  3. Pepper , freshly ground

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine thyme, rosemary, tarragon, and lavender. Place ham in a roasting pan and season with salt and pepper. Rub herbs all over ham and set aside until ham reaches room temperature, 30 to 45 minutes.

  2. Preheat oven to 350 degrees F. Bake ham until an instant-read thermometer inserted near the bone reaches 155 degrees F, 2 to 2-1/2 hours (about 25 minutes per pound). Transfer ham to a wire rack. Tent ham loosely with aluminum foil and let stand until the center of ham registers 160 degrees F on an instant-read thermometer, 25 to 30 minutes more.

  3. Meanwhile, skim and discard fat from pan drippings. Transfer defatted drippings to a small saucepan, add chicken stock, and bring to a boil over high heat. Reduce heat to medium, season with salt and pepper, and keep warm until serving.

  4. Once ham has rested, transfer to a cutting board, carve, and serve with jus on the side.


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