Smoked Lamb Ham Recipes

HOMEMADE LAMB OR GOAT HAM

Homemade Lamb or Goat Ham image

Homemade brined and smoked ham from a lamb or goat leg is a great alternative to pork

Provided by Alan

Number Of Ingredients 11

Ingredients

1 bone-in leg of lamb or leg of goat
3 quarts water
260 grams salt (roughly 1 cup + 2 tablespoons)
1 oz pink curing salt (sodium nitrite)
3 Tablespoons pickling spice
2 cups dark brown sugar
1 large yellow onion (sliced)
3 dried bay leaves
1 bulb garlic (halved horizontally)
2 cups maple syrup
1/2 cup Dijon mustard

Steps:

Combine the ingredients for the brine and bring to a simmer in a stock pot. After the mix boils, chill completely, then immerse the lamb in the brine and weight it down in a container large enough to fit the ham. Keep the leg of lamb in the brine for 6 days, then remove.
Remove the lamb from the brine and chill overnight, uncovered (optional). Before smoking, lightly score the surface with ¼ inch crosshatches using a sharp paring knife. Transfer the lamb to a 200F smoker for 3 hours. From here, the ham can be chilled until the day it will be served, and will keep refrigerated for 5 days.
To serve the ham, heat the ham in a 225 degree oven for 1.5 hours or until a hot throughout, or until a thermometer reads 150 F. Whisk together the ingredients for the glaze, then baste the ham while it cooks as often as you can remember, preferably using a brush.
When it's time to serve, turn the heat up to 450, basting every 10 minutes, for 30 minutes, or until a rich, glossy glaze has formed. Allow the lamb to rest for 15-20 minutes while you heat up any side dishes, then bring to the table, carve and serve.

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

Ingredients

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

SMOKED DEER HAM

Smoked Deer Ham image

This recipe comes from "Best of the Best From the Great Plains Cookbook". I'm publishing it in honor of one of Zaar's members who, sadly, has a disability making her incapable of appreciating venison. How this occurred is open to debate, as she was originally a Minnesota girl and should not be suffering so. The opinion among some is that it is a side effect of a unique, spiritual, liquid fast that she assiduously practices. It is my hope that this recipe will cure her affliction. (The long preparation and cooking times are for marinating and smoking the ham. Despite the joking description, this really is pretty good.)

Provided by Vina7737

Categories Deer

Time 22h

Yield 1 ham

Number Of Ingredients 8

Ingredients

1 (5 lb) venison butt, neatly trimmed.
1/2 cup Worcestershire sauce
1 cup prepared Italian salad dressing
1 tablespoon cayenne pepper
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
1 cup chopped onion
1/2 cup soft butter or 1/2 cup olive oil

Steps:

Mix together all ingredients, except venison.
Place venison in a large container with a tight fitting lid (or use self-stick cling film).
Poke holes with a narrow bladed knife throughout the meat and cover with the mixture of remaining ingredients.
Cover well, refrigerate, and marinate at least 10 hours.
Put on smoker and allow to smoke for 6 hours.
Turn over and smoke for at least another 4 hours and up to 6 hours.

Nutrition Facts : Calories 1689.8, Fat 160, SaturatedFat 69.1, Cholesterol 244, Sodium 12873.8, Carbohydrate 74.6, Fiber 5.3, Sugar 40.9, Protein 4.7

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