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1
In a small bowl, combine the thyme, rosemary, tarragon, and lavender.
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2
Season the ham with salt and pepper.
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3
Rub the herb mixture all over the ham and set aside to marinate and come to room temperature, 30 minutes.
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4
Preheat oven to 350 degrees F.
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5
Place the herb-crusted ham in a roasting pan.
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6
Bake approximately 25 minutes per pound, or until the internal temperature reaches 150 degrees F. on an instant-read thermometer inserted near the bone.
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7
Remove from the oven to a rack.
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8
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.
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9
Remove ham from roasting pan.
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10
Transfer the drippings into a small saucepan to make the jus.
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11
Add the chicken stock, dash of salt, and pepper and bring to a boil over high heat.
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12
Decrease the heat to medium to keep warm until serving.
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13
Taste and adjust seasoning with salt and pepper.
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14
Once the ham has rested, transfer to a cutting board, carve, and serve with the jus on the side.
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15
A viewer, who may not be a professional cook, provided this recipe.
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16
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
