What is lamb ham?
Just plain good that’s what! We have all read stories of George Washington and the delicacy of lamb ham in colonial times. Eventually the rise of cheap pork replaced lamb as the norm for ham. Don’t let that stop you from trying this recipe. Of course you need to start with a delicious all natural leg of lamb. I prefer a boneless leg so I can slice without dealing with a bone, but it takes a little more work to make. If you use boneless leg, make sure you wrap it tight with butchers string or you could even use a meat netting.
Try this and you can think me later! Also works great as a goat ham or deer ham recipe as well.
Cured Lamb Ham
The perfect addition to a holiday meal. Cured lamb ham will be the star of the meal.
- 1 each Leg of Lamb (Prefer Boneless for sliced sandwiches later!)
- 1 gal Water
- 250 grams Kosher Salt
- 300 grams Brown Sugar
- 50 grams Instacure #1 Curing Salt
- 10 grams Peppercorns (Crushed)
- 1 each Lemon (Sliced)
- 2 each Sprigs of Rosemary
- 10 grams Fennel Seed (Crushed)
- 2 tbsp Ground Fennel Seed
- 2 tbsp Coriander Seed
- pinch Chili Flakes
- Dissolve sugar and salt in boiling water
- Cool to room temperature
- Add remaining ingredients and pour over leg
- Cover and refrigerate and brine for 6 days. May need to place a plate with a weight over it to keep leg below brine
- Pull out and let dry in cooler for 2 days
- Coat with mixture for rub
- Smoke at 200-225 degrees until internal hits about 150 degrees, about 5 to 6 hours