Herb-Crusted Fresh Ham

• 1 tablespoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh tarragon
• 1/2 teaspoon dried untreated lavender flowers
• Half of a fresh bone-in ham (6 to 8 pounds), preferably shank end, with skin (see page 78)
• Coarse salt and freshly ground black pepper
• 2 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth

1. To prepare the ham, in a small bowl, combine the thyme, rosemary, tarragon, and lavender.
2. Season the ham with salt and pepper.
3. Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 to 45 minutes.
4. Preheat the oven to 350F.
5. Place the herb-crusted ham in a roasting pan.
6. Bake approximately 25 minutes per pound, or until the internal temperature reaches 150F on an instant-read thermometer inserted near the bone, 2 to 2 1/2 hours.
7. Remove from the oven to a rack.
8. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 155 to 160F on the instant read thermometer, 25 to 30 minutes.
9. Meanwhile, to make the sauce, pour the pan drippings into a fat separator.
10. Remove and discard the fat.
11. Transfer the drippings into a small saucepan to make the jus.
12. Add the chicken stock and bring to a boil over high heat.
13. Decrease the heat to medium to keep warm until serving.
14. Taste and adjust for seasoning with salt and pepper.
15. Once the ham has rested, transfer to a cutting board, carve, and serve with the jus on the side.

thyme, rosemary, tarragon, flowers, salt, chicken

Taken from www.epicurious.com/recipes/food/views/herb-crusted-fresh-ham-380327 (may not work)