Ingredients:
3 medium-sized leeks, roughly chopped and thoroughly washed minus the hard green leaves
1 clove garlic, minced
4 small Yukon gold potatoes, peeled; 2 cut into smaller chunks and the other julienned
3 medium-sized carrots, peeled; 2 sliced and 1 julienned
2 1/2 cups of chicken stock
2 cups of whole milk
3 tbsps of fresh chives
olive oil, salt and pepper

1. Heat a stockpot and add olive oil. Cook leeks and garlic until leeks are wilted, about 12 minutes, stirring occasionally.
2. Add the potato chunks and carrot slices to the pot along with the stock, salt, pepper and 2 cups of water. Cover partially and bring to a boil over high heat. Reduce heat and cook vegetables until tender, about 20 minutes.
3. Remove from heat. Stir in milk and purée in blender until smooth. Cool.
4. Cook julienned potatoes and carrots in a separate pot of boiling water until tender, about 3 minutes. Drain and transfer to an ice bath to stop the cooking. Drain and add to puréed soup for garnish. Top with chives.

Ingredients:
1 fresh ham, 3 to 4 pounds
1/2 cup garlic, cut into slivers
4 sprigs thyme
2 sprigs rosemary
4 sprigs lavender
1 medium can of diced tomatoes
1 cup lavender honey
zest and juice of 1 lemon
1 tbsp fennel seed
salt and pepper

1. Preheat oven at 325º. Score the ham crosswise and place in an oven-safe roaster pot of boiling salted water. Simmer for 3 minutes and remove to a platter.
2. Insert half of the garlic into the ham using a knife. Place ham back in pot of water and add the rest of the garlic, all the herbs and the tomatoes. Bring to a boil.
3. Bake in oven for 3 hours, basting occasionally. Cover with aluminum foil if ham browns too quickly. Remove ham from pot when cooked.
4. Reduce remaining liquid over medium fire. Stir in honey, zest and juice of lemon and fennel seeds. Use as glaze for ham.