The Revival Of Lamb Ham: A Colonial Tradition Renewed
This. Tastes. Amazing.
Roast rack of lamb or a platter of smoked, glazed ham — which dish should be the centerpiece of the Easter table?
Lamb is rich in religious symbolism: A sacrificial lamb was first served by Jewish people on Passover, and Christians often refer to Jesus as the lamb of God. But ham feeds more guests and makes tastier leftovers.
Steps to Make It
- 1 leg of lamb
- 1 gallon water
- 350 grams kosher salt
- 300 grams brown sugar
- 50 grams Insta Cure No. 1 (curing salt)
- 10 grams crushed peppercorns
- One lemon, sliced
- 2 sprigs rosemary
- 10 grams fennel seed, crushed
For the Rub
- 2 tablespoons ground fennel seed
- 2 tablespoons coriander seed
- Chili flake, big pinch
1) Dissolve sugar and salt in boiling water
2) Cool to room temperature
3) Add remaining ingredients and pour over deboned leg of lamb
4) Cover, refrigerate and brine for 6 days
5) Pull out and let dry in cooler for two days
6) Coat with a mixture of ground fennel seed (2t), coriander seed (2t) and chili flake (big pinch)
7) Roast tie or put in bag
8) Smoke at about 200-225 degrees until internal hits about 150 degrees (about five to six hours)
SERVING NOTES: We did NOT brine for 6 days or dry it for 2 days in the fridge. But, either way, it tastes AMAZING!!
The “Cooks” are Smoking it Up!
This looks as good as it tasted!
One More Image of it All!