SMOKED LAMB HAM

Smoked Lamb Ham image

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

Provided by Chuck Hughes

Time 9h50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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, Fat 29.4, SaturatedFat 12.7, Cholesterol 117.4, Sodium 21324.7, Carbohydrate 65, Fiber 0.6, Sugar 61.3, Protein 30.6