Smoked Lamb Ham Food

HOMEMADE LAMB OR GOAT HAM

Steps:

• Combine the ingredients for the brine and bring to a simmer in a stock pot. After the mix boils, chill completely, then immerse the lamb in the brine and weight it down in a container large enough to fit the ham. Keep the leg of lamb in the brine for 6 days, then remove.
• Remove the lamb from the brine and chill overnight, uncovered (optional). Before smoking, lightly score the surface with ¼ inch crosshatches using a sharp paring knife. Transfer the lamb to a 200F smoker for 3 hours. From here, the ham can be chilled until the day it will be served, and will keep refrigerated for 5 days.
• To serve the ham, heat the ham in a 225 degree oven for 1.5 hours or until a hot throughout, or until a thermometer reads 150 F. Whisk together the ingredients for the glaze, then baste the ham while it cooks as often as you can remember, preferably using a brush.
• When it's time to serve, turn the heat up to 450, basting every 10 minutes, for 30 minutes, or until a rich, glossy glaze has formed. Allow the lamb to rest for 15-20 minutes while you heat up any side dishes, then bring to the table, carve and serve.

SMOKED LAMB HAM

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.