Herb-Crusted Fresh Ham

Name: Herb-Crusted Fresh Ham
Yield: serves 6 to 8
Ingredients: 1 tablespoon chopped fresh thyme; 1 teaspoon chopped fresh rosemary; 1 teaspoon chopped fresh tarragon; 1/2 teaspoon dried untreated lavender flowers; Half of a fresh bone-in ham (6 to 8 pounds), preferably shank end, with skin (see page 78); Coarse salt and freshly ground black pepper; 2 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth

December 9, 2011

Mama and I now share the cooking at the holidays. I usually prepare the main courses, we share the side dishes, and she prepares the desserts. This ham is an Easter favorite. You may be surprised to see lavender listed as an ingredient in this herb crust. Although very commonly found in desserts, lavender—especially sweet English lavender—is an incredibly versatile herb for savory cooking. Be sure to use only pesticide-free, food-grade leaves and blossoms from an organic farmer’s market or online; lavender from florists, spas, or home décor shops are probably not appropriate to eat. The key to cooking with lavender is to start out with a small amount of flowers, and add more as you go. A little amount of the sweet, perfumed herb is wonderful, but adding too much lavender to your recipe is much like eating a bar of soap. A little goes a long way.

Recipe notes

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