Herb Crusted Fresh Ham Paula Deen Recipes

HERB CRUSTED FRESH HAM (PAULA DEEN)

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 au 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 au jus on the side.

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.

GRILLED FRESH HAM

Steps:

• Prepare grill for indirect cooking.
• Place drip pan under where ham will be placed.
• Insert meat thermometer in thickest part of ham. Place ham on grill and cover grill.
• Grill over coals for 1 1/2 hour to 2 hours (or until thermometer registers 155 - 160).
• SAUCE: In a mixing bowl; combine chili sauce, vinegar, lemon juice, mustard and garlic. Mix well.
• Brush ham frequently with sauce during the last hour of grilling.
• Let ham stand at least 10 minutes before carving.

PAULA DEEN'S OLD-FASHIONED HOLIDAY GLAZED HAM

Steps:

• Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.
• Decoratively arrange the pineapple slices on top of the ham, securing the with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple and secure with a clove or toothpick.
• In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.

BOURBON-GLAZED FRESH HAM

Steps:

• Trim rind from ham and score fat into diamonds.
• Mix remaining ingredients in a bowl.
• Tie ham every 2 inches with string.
• Spear ham on rotisserie rod and fasten ends.
• If desired, insert a meat thermometer in the center of the thickest part of the ham, not touching a bone.
• Make a drip pan and place it in grill and arrange coals around it.
• Place ham 8 inches above gray coals and grill for 4 to 5 hours, adding more coals when needed.
• During the last hour of grilling, brush glaze over all sides of ham.
• Brush with glaze every 10 minutes.
• Remove from rod and cut into thin slices.
• Note: If using a meat thermometer, allow the ham to cook until it registers 170 degrees.

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.