Herb and Mustard Crusted Fresh Ham

• 1 (8 to 10-lb) Fresh uncured bone-in butt or shank portion
• ½ cup Dijon mustard mixed with ½ cup whole grain mustard and ¼ cup honey
• ½ cup plain breadcrumbs
• ¼ cup chopped fresh flat-leaf parsley
• 1 Tbsp chopped fresh thyme leaves
• 1 Tbsp (Herbes de Provence - basil, rosemary, tarragon, savory, marjoram, oregano, bay leaf)
• 2 Tbsp extra-virgin olive oil

Let the ham sit at room temperature 30 minutes. Preheat the oven to 325ºF. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Mix together the breadcrumbs, herbs together in a bowl and set aside.

Mix the mustards, olive oil and honey together in a small bowl. Slather the ham with mustard/honey mixture  by patting, rolling or hand covering the entire ham and then with the herb mix. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130ºF, about 2 1/2 hours or 15 minutes per pound.

Increase the oven temperature to 425ºF. Add water as needed to the bottom of the pan. Cook for about 25 minutes more.