Herb Crusted Fresh Ham

Name: Herb Crusted Fresh Ham
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters chicken stock; 8 servings Coarse salt and freshly ground black pepper; 3 kgs bone-in ham (preferably shank end, with skin); 1 teaspoons dried untreated lavender flowers; 1 teaspoon freshly chopped rosemary leaves; 1 teaspoon freshly chopped tarragon leaves; 1 Tbsp freshly chopped thyme leaves

Herb Crusted Fresh Ham could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe serves 8. This main course has 850 calories, 75g of protein, and 58g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires freshly thyme leaves, freshly tarragon leaves, ham, and untreated lavender flowers. From preparation to the plate, this recipe takes around 3 hours and 50 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Fresh Lavender

Rosemary

Tarragon

Thyme

Ham

Dry Seasoning Rub

Equipment you will use

Bowl

Preheat oven to 350 degrees F.

Equipment you will use

Oven

Place the herb-crusted ham in a roasting pan.

Ingredients you will need

Ham

Equipment you will use

Roasting Pan

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

Ingredients you will need

Bone

Equipment you will use

Kitchen Thermometer

Oven

Remove from the oven to a rack. 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.

Ingredients you will need

Ham

Equipment you will use

Aluminum Foil

Kitchen Thermometer

Oven

Remove ham from roasting pan.

Ingredients you will need

Ham

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Roasting Pan

Transfer the drippings into a small saucepan to make the jus.

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Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Chicken Stock

Seasoning

Pepper

Salt

Once the ham has rested, transfer to a cutting board, carve, and serve with the jus on the side.

Ingredients you will need

Ham

Equipment you will use

Cutting Board

Equipment

Ingredients

Servings:

473milliliters

chicken stock 8servings

Coarse salt and freshly ground black pepper 3kgs

bone-in ham (preferably shank end, with skin)1teaspoons

dried untreated lavender flowers 1teaspoon

freshly chopped rosemary leaves 1teaspoon

freshly chopped tarragon leaves 1Tbsp

freshly chopped thyme leaves

Recommended wine: Pinot Noir, Riesling, Chenin Blanc

Pinot Noir, Riesling, and Chenin Blanc are my top picks for Whole Ham. Riesling and chenin blanc have a touch of sweetness that complements ham's sweet and salty flavors. If you prefer red, a light red like pinot noir will do. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.