Created by TxGriffLover on October 26, 2011
Step 1: To prepare the ham, in a small bowl, combine the thyme, rosemary, tarragon, and lavender.
Step 2: Season the ham with salt and pepper and rub the herb mixture all over the ham then set aside to marinate and come to room temperature, 30-45 minutes.
Step 3: Preheat oven to 350º.
Step 4: Place the herb-crusted ham in a roasting pan and bake approximately 25 minutes per pound, or until the internal temperature reaches 150º on an instant-read thermometer inserted near the bone, 2 - 2 1/2 hours.
Step 5: Remove from oven to a rack and tent the ham loosely with foil and let stand until the center of the ham registers 155 - 160º, 25-30 minutes.
Step 6: Meanwhile, to make the sauce, pour the pan drippings into a fat separator; remove and discard the fat.
Step 7: Transfer the drippings into a small saucepan to make the jus.
Step 8: Add the chicken stock and bring to a boil over high heat.
Step 9: Decrease the heat to medium to keep warm until serving; taste and adjust for seasoning with salt and pepper.
Step 10: Once the ham has rested, transfer to a cutting board, carve, and serve with jus on the side.