½ fresh bone-in Ham about 6-8 pounds (preferably shank end, with skin)
3 teaspoons fresh Freeman Herbs Organic Parsley, chopped
3 teaspoons fresh Freeman Herbs Organic Rosemary, chopped
3 teaspoons fresh Freeman Herbs Organic Thyme, chopped
Coarse salt and fresh ground black pepper
Preheat your oven to 350°F (175°C).
Using a sharpened knife, score the surface of the ham in a crosshatched pattern. Ensure that you cut down just to the flesh underneath.
In a small bowl, combine the chopped Parsley, Rosemary, and Thyme. Rub this mixture all over the outside of the ham, gently pressing the herb mixture into the spaces created from the crosshatch pattern between the skin.
Season the ham with coarse salt and freshly ground black pepper. Let it marinate for roughly 45 minutes to 1 hour.
Once marinated, place the ham into a roasting pan and bake until the internal temperature reaches 150°F (65°C), approximately 2 ½ - 3 ½ hours (25 minutes per pound).
Remove the ham from the oven and place it on a rack. Loosely cover the ham with aluminum foil and let it stand for 25-30 minutes until the center reaches 155°F (68.3°C).
Carve and serve the ham with your choice of sides!