Smoked Lamb Ham Recipe
For the lamb:
1 boneless leg of lamb (approximately 4-5 lbs)
Butcher’s twine (if the leg is not already tied up)
For the brine:
16 cups (1 gallon) water
1.5 cups kosher salt
2 cups dark brown sugar
1 tablespoon pink curing salt
4 tablespoons of pickling spice, garlic,
2-4 tablespoons Mandi Rub (optional but adds allot of warm flavors)
For the glaze:
1 stick butter
1 cup honey or maple syrup
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
Instructions:
1. Prepare the lamb: Trim any excess fat or silver skin from the lamb leg, leaving some fat for flavor and moisture. If necessary, tie the lamb with butcher’s twine to ensure a uniform shape.
2. Make the brine: Combine all brine ingredients in a large pot and bring to a simmer, stirring until the salt and sugar dissolve. Remove from heat and let cool completely.
3. Brine the lamb: Place the lamb in a non-reactive container and pour the cooled brine over it, ensuring the lamb is fully submerged. Cover and refrigerate for at least 7 days, flipping the lamb every other day.
4. Optional: Inject the lamb: Use a meat injector to inject the brine into the lamb to speed up the curing process.
5. Desalinate the lamb: Remove the lamb from the brine and rinse well under cold water. Place the lamb in a clean container and cover with fresh water. Leave for at least 2 hours.
6. Prepare the smoker: Preheat your smoker to 225-250 degrees Fahrenheit using your favorite wood. Oak, applewood, cherry, and hickory are all good choices for smoking ham.
7. Smoke the lamb: Place the lamb on the smoker, fat side up, and smoke until it reaches an internal temperature of 150-160 degrees Fahrenheit. This could take several hours depending on the size of the lamb and the temperature of your smoker. It took us 6 hours to get to temp.
8. Make the glaze: Melt the butter in a pot over medium heat. Add the remainder of the ingredients and whisk until smooth.
9. Glaze the lamb: About an hour before the lamb is finished cooking, start basting it with the glaze. Brush the glaze over the entire surface of the lamb every 15 minutes or so until the lamb is cooked through.
10. Rest and serve: Once the lamb reaches the target temperature, remove it from the smoker and let it rest for at least 20 minutes before carving. Slice the lamb ham thinly - or into small cubes - and serve it warm or cold.