Cured 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.

The perfect addition to a holiday meal. Cured lamb ham will be the star of the meal.

3.56 from 9 votes

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Course: Main Course

Cuisine: American

Keyword: Cured, Ham, lamb

Prep Time: 8

Cook Time: 5

Total Time: 8 5

Servings: people

Calories: 128kcal

Ingredients

Leg Cure

1 each West Fork Farms 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 Rosemary Sprigs
10 grams Fennel Seed crushed

Rub

2 tbsp Ground Fennel Seed
2 tbsp Coriander Seed
1 pinch Chili Pepper Flakes

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

Nutrition