Cured Lamb Ham
The perfect addition to a holiday meal. Cured lamb ham will be the star of the meal.
Ingredients
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)
Rub
- 2 tbsp Ground Fennel Seed
- 2 tbsp Coriander Seed
- pinch Chili Flakes
Recommended Equipment
Instructions
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
