Smoked Lamb Ham Recipes
SMOKED LAMB HAM
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
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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