Herb Crusted Fresh Ham (Paula Deen)

• 1 tablespoon freshly chopped thyme leaves
• 1 teaspoon freshly chopped rosemary
• 1 teaspoon freshly chopped tarragon leaf
• 1/2 teaspoon dried untreated lavender flowers
• 1 bone-in ham (6-8 lbs., preferably shank end, with skin)
• coarse salt & freshly ground black pepper
• 2 cups chicken stock

1. In a small bowl, combine the thyme, rosemary, tarragon, and lavender. Season the ham with salt and pepper.
2. Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 minutes.
3. Preheat oven to 350 degrees F.
4. Place the herb-crusted ham in a roasting pan.
5. 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.
6. 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.
7. Remove ham from roasting pan.
8. Transfer the drippings into a small saucepan to make the au jus.
9. 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.
10. Taste and adjust seasoning with salt and pepper.
11. Once the ham has rested, transfer to a cutting board, carve, and serve with the au jus on the side.

freshly chopped thyme, rosemary, tarragon leaf, flowers, ham, salt, chicken stock

Taken from www.food.com/recipe/herb-crusted-fresh-ham-paula-deen-392237 (may not work)