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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

  • 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

  • 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