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Herb Crusted Fresh Ham Recipe

Herb Crusted Fresh Ham

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Average Rating:

Total Reviews: 10

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  • on March 03, 2013

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    I used dried Herbs de Provence (includes the lavender and added some extra individual spices. I rubbed the entire ham with EVOO, then heavily crusted with herb mixture. Seemed to absorb more of the flavor and had a nice outside crust. I served at a New Years party and friends from Sweden who never like new dishes and NEVER take leftovers asked to take some home. This is my new ham recipe and always a favorite.

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  • on December 25, 2012

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    Kapow! Yummy! Bold. Slightly salty. Fantastic with rolls. Highly recommended with horseradish or a stoneground mustard. Wow. This was amazing!

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  • on November 26, 2012

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    i think it's very good, even though my cooking skills aren't the greatest, it still tasted great:

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  • on April 09, 2012

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    I made this yummy fresh Ham for Easter! It was 17lbs. I adjusted the recipe and chopped up 6 to 8 cloves of garlic and added some acid to the mix (white wine vinager. Then I made holes throughout the ham and put some of the marinade in it. I covered it and put in the fridge for over night. Made a huge difference!! I cooked it for 5hrs. It was falling off the bone. It was so tasty and juicy!! I will make this again for sure!!! Thank Paula for showing me how to use such herbs in ham!!!

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  • on April 06, 2012

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    I made this last year and I'm doing it again. I have never cared for the sweet glazes, but putting a ham in plain is boring. This is the perfect solution!

    The herbs don't really penetrate the meat much, it's very subtle. But it made the house smell so amazing while it was cooking that the aroma alone made everything seem more appetizing. I am going to play a bit more with the recipe this year, I'm going to cover it in foil while cooking - one edge did seem a bit overdone last time. And add some water to the roasting pan. But man am I looking forward to the smell!

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  • on November 28, 2009

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    For Thanksgiving we decided to have ham. So I looked up recipes and found this one. We couldn't taste the herbs in the ham. If I make this again I will remove the skin. I didn't get to see the show and the recipe said with skin on, but I think I will remove it next time. I will have to try it on a pork roast like Heidi.

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  • on September 27, 2009

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    I just cooked this ham recipe for the 1st time and my fiance and I are raving about it! This is the tastiest ham I have ever prepared and it could not have been easier. The best part is that we will have leftovers all week to snack and eat on :-

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  • on September 27, 2009

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    I made this recipe with a pork roast. Instead of just salt and pepper I used Paula Dean's seasoning mixture that you make yourself. I also wrapped my roast in bacon. Yum!

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  • on May 18, 2009

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    I couldn't come with any lavender, but used all of the other ingredients per the recipe. FANTASTIC! This was the best ham we have ever had, superb taste, and the au jus set it off just right. Served it along side fresh corn on the cob and new potatoes. Thank you so much for the recipe.

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  • on April 25, 2009

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    MY FAMILY LOVED THE HERB CRUSTED FRESH HAM. THERE FAVORITE DISH IS HAM AND NOW THEY WANT ME TO DO IT THIS WAY NOW AS PAULA .

    THANK YOU PAULA FOR YOUR EXCELLENT DISHES.

    MY FAMILY LOVES ALL OF THEM

    MARTI FAMILY

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