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Cured Lamb Ham

The perfect addition to a holiday meal. Cured lamb ham will be the star of the meal.
Prep Time8 d
Active Time5 hrs
Total Time8 d 5 hrs
Course: Main Course
Keyword: Cured, Ham, Lamb


Leg Cure

  • 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

Recommended Equipment


Leg Curing

  • 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

Smoking Leg

  • Coat with mixture for rub
  • Smoke at 200-225 degrees until internal hits about 150 degrees, about 5 to 6 hours