Fresh Easter Ham with Herbs

1. 1

   In a small bowl, combine the thyme, parsley and rosemary.

2. 2

   Using a sharp knife, score the entire surface of the ham in a crosshatch pattern, cutting down just through the skin to the flesh underneath.

3. 3

   Rub the outside of the ham all over with the herb mixture, pressing it gently into the crosshatch spaces between the skin.

4. 4

   Sprinkle the ham with salt and pepper.

5. 5

   Set aside to marinate and come to room temperature, 45 to 60 minutes.

6. 6

   Preheat the oven to 350 degrees F.

7. 7

   Place the herb-crusted ham in a roasting pan.

8. 8

   Bake until the internal temperature reaches 150 degrees F on an instant-read thermometer inserted near the bone, approximately 25 minutes per pound, or 2 1/2 to 3 1/2 hours.

9. 9

   Remove from the oven to a rack.

10. 10

    Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 155 degrees to 160 degrees F on the instant-read thermometer, 25 to 30 minutes.

11. 11

    Transfer to a cutting board and carve.

12. 12

    Serve with Roasted Sweet Potatoes.

No additional tips available.