Smoked Lamb Ham Recipes
HOMEMADE LAMB OR GOAT HAM
Homemade brined and smoked ham from a lamb or goat leg is a great alternative to pork
Provided by Alan
Categories Breakfast Main Course
Number Of Ingredients 11
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
Make and share this Smoked Lamb Ham recipe from Food.com.
Provided by Chuck Hughes
Categories Lamb/Sheep
Time 9h50m
Yield 4 serving(s)
Number Of Ingredients 10
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
More about "smoked lamb ham recipes"
THE ULTIMATE DOUBLE SMOKED HAM RECIPE ELEVATES ANY HOLIDAY
From amazingribs.com
Ratings 212Calories 417 per servingCategory Dinner, Lunch, Main Course
- Prep. You can do this step well in advance. Make 1 cup of Chris Lilly's Spicy Apricot Glaze. Put the chicken broth in a pan and whisk in 4 tablespoons of the glaze over medium heat until it is dissolved. Put both the glaze and the broth in the fridge.
- Fire up. Prepare your grill for 2-zone cooking and preheat it to about 225°F on the indirect side. If the skin has not been removed, remove it, and trim off almost all the fat leaving no more than a thin layer. The fat does not penetrate the meat and people will just trim it off at the table and there goes your glaze. If it came with a prepackaged glaze, throw it out. If there is a glaze already on the meat, rinse it off. Chris' glaze is better. If it is spiral-sliced, let some water get into the sliced areas to help reduce moisture loss.
- Cook. Place the meat on the indirect side of the grill flat side down, add a handful or two of wood for smoking as described in my articles on the Best Setup for a Charcoal Grill, the Best Setup for a Gas Grill, the Best Setup for a Bullet Smoker, and the Best Setup for an Offset Smoker. You do not need much smoke since the meat has been smoked once already. Close the lid, and smoke for about 30 minutes.
- Tear off about 5' of aluminum foil, if you have double strength, that's better. Fold it in half to make it about 2 1/2' in length. Take the ham off the grill, place the flat side on the foil making sure you don't puncture the foil with the bone, pour 1/2 of the broth/glaze mix over the meat and seal the meat and broth/glaze mix in the foil making it look like a giant candy kiss. Crimp the seams tight. We don't want any steam escaping or broth leaking. This technique helps it cook faster by generating a little steam, which penetrates faster than dry heat, and keeps the meat moist. If it is leaking, use another layer of foil or place it in a pan. Place it back on the indirect side at about 225°F. If you have a leave-in meat thermometer, insert it now through the foil into the fat end above the liquid level, so the tip is about 1" away from the bone. Watch the oven temp and try to keep it around 225°F.
LAMB HAM (AIP, PALEO, PRIMAL KID ... - REAL FOOD AND LOVE
From realfoodandlove.com
Cuisine AIPEstimated Reading Time 3 minsCategory EntreeTotal Time 4 hrs
- In a large stockpot, bring water to a simmer and dissolve salt and sugar. Cool completely to room temp, Place in the refrigerator and cool to 39° F. It is important to have a thermometer in your fridge!
- Once the brine has cooled, add lemon, herbs, and leg of lamb. Weigh down with a plate, cover with stockpot lid, and refrigerate six days.
- Remove from fridge, rinse leg, and let dry on the rack (on top of a sheet pan) in the fridge at least overnight, up to two days; flipping once.
SMOKED LEG OF LAMB (BONELESS OR BONE-IN) | CRAFT BEERING
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5/5 (79)Total Time 3 hrs 20 minsCategory Cooking Tips And How TosCalories 526 per serving
- Set up your smoker as per the manufacturer’s instructions and preheat to 225 – 250 F. Add your choice of wood chips per the specifications of the manufacturer.
- Liberally rub all sides of the lamb with seasonings blend. Either mix one with salt, pepper and oregano (all to taste) or use your favorite.
- Place the lamb directly onto the grill/smoker rack, fat side up. Smoke. Replenish the charcoal and smoking wood as needed to continue smoking in the 225 – 250 F range.
- Smoke until the internal temperature of the leg of lamb registers in the 140 - 150 F range. This is medium-rare going on medium. If you prefer it more done, leave it a little longer.
SMOKED LAMB, GOAT, OR VENISON PROSCIUTTO
From foragerchef.com
5/5 (11)Category AppetizerCuisine American, ItalianTotal Time 4656 hrs
- Grind the peppercorns to the consistency of rough sand and combine with the salt, bactoferm and instacure no2 if using.
- Cold smoke the leg for 1 week, or at least a couple days, trying to keep smoke on it for about 4-8 hours each day, making sure the temperature doesn't get too warm by keeping the door of the smoker open, or a similar arrangement. You can aim for anywhere from approximately 45F-65 F here. This is not an exact science. If you have a way to cold smoke the leg you prefer, do it. The biggest thing to remember is that you don't want it to cook.
- Weigh the leg, write down the weight on a piece of tape or something similar. Tie the leg up and hang it in a cool, dry place for 3 months that won't freeze, with a temperature somewhere in the range of 40-55F, give or take a few degrees, keeping it cooler in the beginning as much as possible. Attach the tape with the starting weight to the string you used to hang up the leg.
- After 3 months, or when the leg has lost 25-30 % of it's weight, remove it, carefully cut out the bone, and vacuum seal the entire leg in a bag. Refrigerate the cured leg for 1 week to soften the meat. Save the bones to make really good stock.
THE BEST SMOKED LEG OF LAMB - OH SO DELICIOSO
From ohsodelicioso.com
5/5 (4)Category DinnerCuisine AmericanCalories 140 per serving
- Thaw your leg of lamb, in an air tight container pour bottle of zesty italain dressing over and close. Let marinate in dressing for at least 2-3 hours up to 24 hours.
- After lamb has marinated in dressing remove from airtight container. In a small bowl combine seasonings, rub all over leg of lamb.
- Preheat smoker to 225, place lamb on smoker. Add an additonal pan with water in smoker to help keep moister in the smoker and the meat from drying out.
- Smoke lamb until the internal temp is at your desired temp.140: raw145: medium 150: well done
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