Herbs That Go With Ham Food

HERB CRUSTED FRESH HAM

Steps:

• 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.
• Preheat oven to 350 degrees F.
• Place the herb-crusted ham in a 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.
• 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. Remove ham from roasting pan. Transfer the drippings into a small saucepan to make the jus. 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.
• Once the ham has rested, transfer to a cutting board, carve, and serve with the jus on the side.

FRESH EASTER HAM WITH HERBS

Steps:

• In a small bowl, combine the thyme, parsley and rosemary. Using a sharp knife, score the entire surface of the ham in a crosshatch pattern, cutting down just through the skin to the flesh underneath. Rub the outside of the ham all over with the herb mixture, pressing it gently into the crosshatch spaces between the skin. Sprinkle the ham with salt and pepper. Set aside to marinate and come to room temperature, 45 to 60 minutes.
• Preheat the oven to 350 degrees F.
• Place the herb-crusted ham in a roasting pan. Bake until the internal temperature reaches 150 degrees F on an instant-read thermometer inserted near the bone, approximately 25 minutes per pound, or 2 1/2 to 3 1/2 hours. Remove from the oven to a rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 155 degrees to 160 degrees F on the instant-read thermometer, 25 to 30 minutes.
• Transfer to a cutting board and carve. Serve with roasted sweet potatoes.

HERBS DE PROVENCE - SCALLOPED POTATOES AND HAM CASSEROLE

Steps:

• Cheese Sauce:.
• In a small sauce pan, melt butter and whisk in flour, then slowly add the milk and half & half cream.
• Season with mustard, salt, pepper and Herbs de Provence.
• Cook the sauce on medium heat, stirring until smooth and boiling.
• Lower the heat and add the cheese, mix until melted, then remove from heat and set aside until required.
• Preheat the oven to 350 degrees.
• Assembly:.
• In a lightly greased dish, layer half the potatoe slices, then scatter the onion and peas on top.
• Next layer all the ham slices overtop of the potatoes.
• Pour half of the cheese sauce over the ham and potatoe mixture.
• Layer the remaining potatoes ontop then pour the rest of the cheese sauce, garnishing with the rest of the cheese and herbs.
• Bake in a preheated 350 % oven, uncovered for 50 - 60 minutes, or until the potatoes are tender. I start checking after 40 minutes.
• This is wonderful served with fresh crusty bread and your favorite white wine.