Herb Crusted Fresh Ham (Paula Deen)

The aroma alone transports me back to my grandmother’s kitchen. I can almost feel the warmth radiating from the oven as she pulled out a beautiful, golden-brown ham, its surface speckled with vibrant green herbs. It wasn’t just the taste – though that was incredible – but the feeling of togetherness, the laughter, and the anticipation that made that herb-crusted ham a cornerstone of our family celebrations. Even now, the scent of rosemary and thyme conjures up those cherished memories, reminding me of the love and care she poured into every dish.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours 15 minutes
• Servings: 8-10
• Yield: 1 (6-8 pound) ham
• Dietary Type: Not specified, but can be modified for gluten-free

Ingredients

• 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 (6-8 lbs.) bone-in ham (preferably shank end, with skin)
• Coarse salt and freshly ground black pepper
• 2 cups chicken stock

Equipment Needed

• Small bowl
• Roasting pan
• Instant-read thermometer
• Rack
• Aluminum foil
• Small saucepan
• Cutting board

Instructions

1. First, create the aromatic herb blend. In a small bowl, thoroughly combine the freshly chopped thyme leaves, freshly chopped rosemary, freshly chopped tarragon leaf, and dried untreated lavender flowers. This fragrant mixture will be the key to a flavorful crust.

2. Prepare the ham by seasoning it generously with coarse salt and freshly ground black pepper. Don’t be shy with the seasoning; it will help to enhance the natural flavors of the pork.

3. Next, take the herb mixture and rub it all over the ham, ensuring that every surface is covered. This will create a beautiful crust as the ham roasts.

4. Allow the herb-crusted ham to marinate and come to room temperature for 30 minutes. This will allow the herbs to infuse the ham and ensure even cooking.

5. Preheat your oven to 350 degrees F (175 degrees C). Proper oven temperature is crucial for even cooking and preventing the ham from drying out.

6. Place the herb-crusted ham in a roasting pan. It’s a good idea to use a roasting pan with a rack to elevate the ham slightly, which promotes better air circulation and prevents the bottom from becoming soggy.

7. Bake the ham for approximately 25 minutes per pound, or until the internal temperature reaches 150 degrees F (65 degrees C) on an instant-read thermometer inserted near the bone. For a 6-pound ham, this would be approximately 2 hours and 30 minutes. Use an oven thermometer to confirm your oven temperature is accurate.

8. Remove the ham from the oven and place it on a rack.

9. Tent the ham loosely with aluminum foil and let it stand until the center of the ham registers 160 to 165 degrees F (71 to 74 degrees C) on the instant-read thermometer, about 25 to 30 minutes. This resting period is essential for allowing the juices to redistribute throughout the ham, resulting in a more tender and flavorful final product.

10. Remove the ham from the roasting pan.

11. Transfer the drippings from the roasting pan into a small saucepan to make the au jus. These drippings are packed with flavor and will form the base of your delicious sauce.

12. Add the chicken stock, a dash of salt, and pepper to the saucepan. Bring the mixture to a boil over high heat. Then, decrease the heat to medium to keep warm until serving.

13. Taste the au jus and adjust the seasoning with salt and pepper as needed.

14. Once the ham has rested, transfer it to a cutting board.

15. Carve the ham and serve it with the au jus on the side.

Expert Tips & Tricks

• Herb Freshness: While dried herbs can work in a pinch, using fresh herbs truly elevates the flavor profile of this dish. If you can, source the freshest thyme, rosemary, and tarragon you can find.
• Lavender Caution: Use culinary lavender specifically. Other lavender varieties can have a soapy or bitter taste. A little goes a long way.
• Score the Skin (Optional): If your ham has a thick skin, scoring it in a diamond pattern before applying the herb rub can help the flavors penetrate deeper. Be careful not to cut into the meat.
• Resting is Key: Do not skip the resting period! This allows the juices to redistribute, resulting in a much more tender and flavorful ham.
• Au Jus Enhancement: For an even richer au jus, consider adding a tablespoon of butter to the saucepan at the end and whisking until emulsified.

Serving & Storage Suggestions

Serve the herb-crusted ham warm, carved into thin slices. The au jus should be served on the side for dipping or drizzling. This ham is delicious with roasted vegetables, mashed potatoes, or a fresh salad.

For storing leftovers, wrap the ham tightly in plastic wrap and refrigerate. It will last for 3-4 days in the refrigerator. You can also freeze the ham for longer storage, up to 2-3 months. To reheat, wrap the ham in foil and bake at 325 degrees F (160 degrees C) until warmed through. Reheat the au jus separately in a saucepan on the stovetop.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	18%
Saturated Fat	4g	20%
Cholesterol	75mg	25%
Sodium	800mg	35%
Total Carbohydrate	3g	1%
Dietary Fiber	0g	0%
Sugars	1g	2%
Protein	30g	60%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: This recipe is naturally gluten-free.
• Herb Variations: Feel free to experiment with different herb combinations based on your preferences. Sage, oregano, or marjoram would also work well.
• Sweet Glaze: For a sweeter glaze, brush the ham with honey or maple syrup during the last 30 minutes of baking.
• Smoked Ham: You can adapt this recipe for a smoked ham, reducing the cooking time accordingly.
• Wine Reduction: Add a splash of red wine to the au jus for a deeper, more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh?
A: Yes, you can substitute dried herbs for fresh, but use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs. The flavor will be more concentrated, so adjust to your liking.

Q: How do I know when the ham is cooked to the correct temperature?
A: Use an instant-read thermometer and insert it into the thickest part of the ham, avoiding the bone. The internal temperature should reach 160-165 degrees F (71-74 degrees C).

Q: Can I make the herb rub ahead of time?
A: Yes, you can prepare the herb rub a day or two in advance and store it in an airtight container at room temperature.

Q: What if my ham starts to brown too quickly?
A: If the ham starts to brown too much during baking, tent it loosely with aluminum foil to prevent it from burning.

Q: Can I use a spiral-cut ham for this recipe?
A: Yes, you can use a spiral-cut ham, but be careful not to overcook it, as it tends to dry out more easily. Reduce the cooking time and monitor the internal temperature closely.

Final Thoughts

This Herb Crusted Fresh Ham recipe is a guaranteed crowd-pleaser, perfect for holiday gatherings, family dinners, or any special occasion. The combination of fragrant herbs and juicy, tender ham is simply irresistible. Don’t be intimidated by the preparation; it’s easier than you might think. So go ahead, give it a try, and create some lasting memories around your own table! I encourage you to experiment with different herb combinations to find your perfect flavor profile. And please, share your feedback – I’d love to hear how it turned out! Pair this magnificent ham with a crisp Riesling or a robust Pinot Noir for an unforgettable culinary experience.