Cured Lamb Ham

Cured Lamb Ham


Ingredients
  • 1 each lamb leg or shoulder, boneless preferred
  • 1 gallon water
  • 1 cup Himalayan salt
  • 1.5 cup brown sugar
  • 50 grams Insta cure no 1curing salt very precise measurement
  • 1.5 tbsp crushed peppercorn
  • 1 each lemon sliced
  • 1.5 tbsp fennel seed crushed
  • 2 tsp rosemary
For Rub
  • 2 tbsp fennel seed ground
  • 2 tbsp coriander seed
  • 1 pinch chili flake
Instructions
Brine
  1. 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

    Pull out and let dry in cooler for 2 days

Smoke
  1. Coat with mixture for rub

    Roast tie or put it in bag

    Smoke at 200-225 degrees until internal hits about 150 degrees, about 5 to 6 hours, I like cherry/hickory mix for lamb.

    Cool