Cured Lamb Ham Recipes

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SMOKED LAMB HAM



Smoked Lamb Ham image

Make and share this Smoked Lamb Ham recipe from Food.com.

Provided by Chuck Hughes

Categories     Lamb/Sheep

Time 9h50m

Yield 4 serving(s)

Number Of Ingredients 10

1 (1 1/2 lb) boneless leg of lamb, butterflied to 2- to 3-inch thickness
3/4 cup kosher salt
3/4 ounce pink curing salt
3/4 cup granulated sugar
1/2 cup Bourbon
1/2 cup real maple syrup
1 tablespoon whole cloves
1 tablespoon chopped juniper berries
6 bay leaves
1 bunch fresh thyme

Steps:

  • Trim the lamb of any sinew, gristle or bone but leave the fat.
  • Combine 8 cups water, both salts, the sugar, bourdon, syrup, cloves, juniper, bay leave and thyme in a saucepot over high heat. Bring to a boil and wisk to make sure the salt and sugar dissolves; this will be the brine. Remove from the heat and cool to room temperature over an ice bath.
  • Place the lamb into the curing brine, using a plate as a weight if necessary to ensure that the lamb is fully submerged. Cure overnight and no more than 14 hours in the fridge.
  • Remove the lamb from the cure and pat dry, removing any herbs or spices. Leave uncovered at room temperature for 30 minutes.
  • Roll the lamb into a uniform cylinder, fat-side out, and secure tightly with butcher's twine.
  • Prepare a smoker. Smoke the lamb until the internal temperature of 155 degrees F is reached.

Nutrition Facts : Calories 726.4, Fat 29.4, SaturatedFat 12.7, Cholesterol 117.4, Sodium 21324.7, Carbohydrate 65, Fiber 0.6, Sugar 61.3, Protein 30.6

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