Paula: We’re going to have a little fresh pig here, is that right?
Virginia: Yeah. Yes exactly.
Paula: Virginia is going to make for us an herb crusty fresh ham
Virginia: Basket of these herbs. So normally.
Paula: And do you like it pretty heavy or…
Virginia: I do. I do. Salt brings out the flavor.
Paula: Okay. It—thought thus, honey. That lavender is kicking blot over the opener.
Virginia: It smells so good but we just want to use a little bit. If you use too much, it wants of tasting are like soap. You need to buy it from a spice market or an online source or something. People don’t want to buy it from the florist because it may have been treated with pesticides.
Virginia: So what’s meant for you is not meant for fresh ham.
Paula: Yes. Yes.
Virginia: So Paula, what I have here is a tablespoon of time, a teaspoon of rosemary, teaspoon of tarragon, and a half teaspoon of the lavender.
Paula: Sounds wonderful
Virginia: So this is a fresh herb. I’m going to sprinkle it over. So what we want to do is we’re going to let that sort of marinade it at room temperature for 30 minutes. I’m not advocating leaving pork out for prolonged periods of time at room temperature. But we want this – first of all, we don’t want the rice to go in a cold and hot oven because it will take longer to cook. And the other thing is we want that the real flavor of these herbs penetrate. That’s basically 25 minutes per pound. Let’s make it 150. Then we’re going to take it out and let the meat rest and the juices are going to redistribute. And the temperature of course is you know will continue to rise to that 160, 165 and that’s going to be perfectly cook
Paula: Now look at this.
Virginia: Yum, yum. That smells incredible, doesn’t it?
Paula: Yeah you’re going to leave all that fat and everything?
Virginia: Think I might.
Paula: And we’re making a juice like the natural juices.
Virginia: We’re just going to add some chicken stock at about two cups and that the flavor of the herb that crusted the ham. And then we just want to season this with a little bit salt and a little bit of pepper