Bone-in ham seasoned with fresh herbs like lavender and thyme to make the perfect spring-time roast.
Ingredients
Method
- 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.
- Preheat oven to 180C/Gas 4.
- 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.
- 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.
- Once the ham has rested, transfer to a cutting board, carve, and serve with the jus on the side.
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Overall Rating:
4.20
(10)
