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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 Time
8
d
Active Time
5
hrs
Total Time
8
d
5
hrs
Course:
Main Course
Keyword:
Cured, Ham, Lamb
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