Lamb Ham (nitrate free version)

Cure
10 lbs. boneless leg of lamb
3 quarts water
300 grams kosher salt
300 grams brown sugar
10 grams crushed peppercorns
two limes, sliced thin
3 sprigs rosemary
10 grams fennel seed, crushed
5g crushed allspice
4 bay leaves
Rub
2 tablespoons ground fennel seed
2 tablespoons coriander seed
Red chili, amount depending on hotness level

Directions

Dissolve sugar and salt in boiling water
Cool to room temperature
Add remaining ingredients and pour over deboned leg of lamb
Put lamb and brine in water-tight bags, refrigerate and brine for 6 days
Pull out and let dry in cooler for 24 hours
Coat with a mixture of ground fennel seed (2t), coriander seed (2t) and chili flake (big pinch)
truss into logs with fat on top
Smoke at about 200-215 degrees until internal hits about 150 degrees
(about five to six hours)
Cool

Log

Trued with about 10 lbs. boneless leg of lamb roast. Dissolved about 300g sugar, and 300g salt in about 1/2 gal water. sliced roast so that no segment was much thicker than another, split into two ziplock bags, and brined with about 1/2 liquid in each bag. I did use the 1 sliced lemon, but I bet lime will be fine if not better. In addition to spices recommended below, I added some bay leaves and allspice.

I forgot to put extra insulation under the trussed lamb. It finished in about 3 hours, at 220F. Next time, I'll remember the extra insulating cookie sheet over the smoker baffle... and try it around 200F.

I also forgot the rub, but it was still excellent and I'll try again. It was a bit salty, so I may back off on that next time and/or increase water a bit.

Original Reipe, from NPR, circa 4/2015

NPR attributed this to "The Grocery"
Cure
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
Rub
2 tablespoons ground fennel seed
2 tablespoons coriander seed
  Chili flake, big pinch

Directions

Dissolve sugar and salt in boiling water
Cool to room temperature
Add remaining ingredients and pour over deboned leg of lamb
Cover, refrigerate and brine for 6 days
Pull out and let dry in cooler for two days
Coat with a mixture of ground fennel seed (2t), coriander seed (2t) and chili flake (big pinch)
Roast tie or put in bag
Smoke at about 200-225 degrees until internal hits about 150 degrees
(about five to six hours)
Cool

Last modified: 150413