This Herb Crusted Ham recipe is used with permission and courtesy of Virginia Willis, cookbook author, and her website, Virginia Willis Culinary Productions. Recipe from Virginia’s cookbook, Bon Appit, Y’all: Recipes, and Stories from Three Generations of Southern Cooking.
Virginia says, “Mama and I now share the cooking at the holidays. I usually prepare the main courses, we share the side dishes, and she prepares the desserts. This Herb Crusted Ham is an Easter favorite.
You may be surprised to see lavender listed as an ingredient in this herb crust. Although very commonly found in desserts, lavender, especially sweet English lavender, is an incredibly versatile herb for savory cooking. Be sure to use only pesticide-free, food-grade leaves and blossoms from an organic farmer’s market or online; lavender from florists, spas, or home dor shops are probably not appropriate to eat. The key to cooking with lavender is to start out with a small amount of flowers, and add more as you go. A little amount of the sweet, perfumed herb is wonderful, but adding too much lavender to your recipe is much like eating a bar of soap. A little goes a long way.”
Lavender is an incredibly versatile herb for cooking. As a member of the same family as many of our most popular herbs, it is not surprising that lavender is edible and that its use in food preparation is also returning. Flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family and is close to rosemary, sage, and thyme. Learn more about culinary lavender.
Herb Crusted Ham Recipe:
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