Recently added item(s)
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 waterCool to room temperatureAdd remaining ingredients and pour over legCover and refrigerate and brine for 6 daysPull out and let dry in cooler for 2 days
Smoke
- Coat with mixture for rubRoast tie or put it in bagSmoke at 200-225 degrees until internal hits about 150 degrees, about 5 to 6 hours, I like cherry/hickory mix for lamb.Cool