Herbes de Provence Crusted Fresh Ham
Yields: 6 to 8 servings
Prep time: 20 min
Cook time: 2 hr
3 tablespoon of Purple Haven Herbes de Provence grind first before measuring
Half of a fresh bone-in ham (6 to 8 pounds), preferably shank end, with skin
1 tsp Purple Haven Salt and Pepper mix grind first before measuring
Chicken stock or low-fat reduced-sodium chicken broth (approximately 2 cups)
Season the ham with salt and pepper. Rub the herbes de Provence all over the ham and set aside to marinate and come to room temperature, approximately 30 to 45 minutes.
Preheat the oven to 350°F.
Place the herb-crusted ham in a large roasting pan. Bake approximately 25 minutes per pound, or until the internal temperature reaches 150°F on an meat thermometer inserted near the bone, approximately 2 to 2 1/2 hours.
Remove from the oven and transfer the ham to a wire rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 155° to 160°F on the instant-read thermometer, approximately 25 to 30 minutes.
Meanwhile, to make the Au Just Sauce, pour the pan drippings into a fat separator; remove and discard the fat. Transfer the drippings into a small saucepan to make the au jus. Add the chicken stock and bring to a boil over high heat. Decrease the heat to medium to keep warm until serving. Taste and adjust for seasoning with salt and pepper.
Once the ham has rested, transfer to a cutting board and carve; add accumulated carving juices to the Au Jus Sauce. Arrange the meat on a warmed serving platter and serve with the Au Jus on the side.
Serves 6 to 8.