LAMB HAM RECIPE RECIPES

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CURED LAMB HAM – WEST FORK FARMS



Cured Lamb Ham – West Fork Farms image

The perfect addition to a holiday meal. Cured lamb ham will be the star of the meal.

Provided by westforkfarms

Categories     Main Course

Total Time 11820 minutes

Prep Time 11520 minutes

Cook Time 300 minutes

Number Of Ingredients 12

1 each Leg of Lamb (Prefer Boneless for sliced sandwiches later!)
1 gal Water
250 grams Kosher Salt
300 grams Brown Sugar
50 grams Instacure #1 Curing Salt
10 grams Peppercorns (Crushed)
1 each Lemon (Sliced)
2 each Sprigs of Rosemary
10 grams Fennel Seed (Crushed)
2 tbsp Ground Fennel Seed
2 tbsp Coriander Seed
pinch Chili Flakes

Steps:

  • Leg Curing
  • Smoking Leg

SMOKED LAMB HAM RECIPE - FOOD.COM



Smoked Lamb Ham Recipe - Food.com image

Make and share this Smoked Lamb Ham recipe from Food.com.

Total Time 9 hours 50 minutes

Prep Time 0S

Cook Time 9 hours 50 minutes

Yield 4 serving(s)

Number Of Ingredients 10

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, FatContent 29.4, SaturatedFatContent 12.7, CholesterolContent 117.4, SodiumContent 21324.7, CarbohydrateContent 65, FiberContent 0.6, SugarContent 61.3, ProteinContent 30.6

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