Fresh Easter Ham with Herbs

Directions

1. 1
   In a small bowl, combine the thyme, parsley and rosemary.
2. 2
   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.
3. 3
   Rub the outside of the ham all over with the herb mixture, pressing it gently into the crosshatch spaces between the skin.
4. 4
   Sprinkle the ham with salt and pepper.
5. 5
   Set aside to marinate and come to room temperature, 45 to 60 minutes.
6. 6
   Preheat the oven to 350 degrees F.
7. 7
   Place the herb-crusted ham in a roasting pan.
8. 8
   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.
9. 9
   Remove from the oven to a rack.
10. 10
    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.
11. 11
    Transfer to a cutting board and carve.
12. 12
    Serve with Roasted Sweet Potatoes.