In a small bowl, combine the thyme, rosemary, tarragon, and culinary 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, approximately 30 to 45 minutes.
Preheat the oven to 350 degrees F.
Place the herb crusted ham in a large roasting pan. Bake approximately 25 minutes per pound, or until the internal temperature reaches 150 degrees F. on an meat thermometer inserted near the bone, approximately 2 to 2 1/2 hours.
Remove from the oven and transfer the ham to a wire rack. Tent the ham loosely with aluminum foil and let stand until the center of the ham registers 155 to 160 degrees F. on the instant-read thermometer, approximately 25 to 30 minutes.
Meanwhile, to make the Au Just Sauce, pour the pan drippings into a fat separator; remove and discard the fat. Transfer the drippings into a small saucepan to make the au jus. Add the chicken stock and bring to a boil over high heat. Decrease the heat to medium to keep warm until serving. Taste and adjust for seasoning with salt and pepper.
Making Au Jus is more of a technique and not a recipe. You will have to do this by feel or guess work. It depends on how much juice is left in your pan (plus the juice from slicing the ham), and how many people you will be serving. Add your chicken stock and/or wine according to how much Au Jus you think you will need for each person being served. I wish I could give you exact directions, but it is impossible to have an exact recipe for this.
Once the ham has rested, transfer to a cutting board and carve; add accumulated carving juices to the Au Jus Sauce. Arrange the meat on a warmed serving platter and serve with the Au Jus on the side.
Serves 6 to 8.
Herb Crusted Ham Recipe: https://whatscookingamerica.net/pork/herbcrustedham.htm