John Myers
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Smoked Lamb Ham
The perfect smoked lamb ham recipe with a picture and simple step-by-step instructions.
Miscellaneous…
- 35 g Nitrite curing salt per kg of meat
- 1 piece Clove of garlic per kg of meat
- 1 teaspoon Black pepper crushed per kg of meat
- 1 teaspoon Rosemary per kg of meat
- 5 g Brown sugar per kg of meat
- Sausage string or roll roast net
- Beech wood smoking chips / amount depending on the needs of the smoking oven
- Vacuum sealer
Preparation…
- If the leg of lamb is boned, cut it into about 500g to 600g pieces. Peel the garlic and cut into small cubes. Crush the pepper in a mortar. Now mix the salt, pepper, garlic, rosemary and sugar well in a large bowl. Now turn the lamb well on all sides. The meat should be well covered on all sides with the salt mixture. Also the spaces between flaps of meat or incisions.
The curing …
- I use a vacuum sealer for curing. I put about 1-1.5 kg of the lamb in the vacuum bag. Everyone can decide for themselves based on the size of the bag and their refrigerator. The whole thing is vacuumed and then put in the refrigerator. Now you should turn the bags once a day for 2 weeks.
The watering …
- After 2 weeks we take our lamb out of the bag and rinse it well under lukewarm water. Please remove the spice residues thoroughly. In a large bowl enough cold water is now filled so that the meat can swim in it well covered. And off with it …. Now it’s about the taste … If we leave the ham in the water for 4-5 hours, it has a light aroma. If we leave it in for 3 hours, it is spicy … Less than 3 it should be very spicy … that is a matter of taste. At least that’s my experience. You have to test that for yourself.
The burnout …
- After soaking, rinse the meat again and then pat dry on all sides with a little kitchen paper. Now, when the lamb has been separated from the bone (sometimes looks a bit tattered), shape it in a roll roasting net or with a butcher’s string. Tinker with a hook and let it hang out in a cool room for 1 to 2 days.
Smoking …
- Bring the smoking flour to smolder in the oven … Now hang the ham in the smoke for 12 hours. Then 12 hours break and again 12 hours in the smoke. The whole thing is done 3 times. If you have a larger oven and the smoking meal burns through overnight without further ado, you can save yourself the breaks … Please consider that a maximum temperature of 28 degrees should not be exceeded when cold smoking ham.
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