Smoked Mutton Ham

Preparation info

    • Difficulty


Appears in

Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

  • About


  • 1 leg lamb or mutton
  • ½ pound sea salt
  • ½ cup dark brown sugar
  • 1 tablespoon crushed black peppercorns
  • 1 tablespoon crushed coriander seeds
  • 1 tablespoon crushed allspice
  • 2 teaspoons saltpeter
  • wine
  • chopped celery
  • chopped onions
  • chopped garlic


    Thoroughly mix the salt, brown sugar, saltpeter, coriander, allspice, and peppercorns. Rub the fresh leg of lamb all over with the salt mixture, pushing it in around the exposed bone. Place the leg of lamb on a nonmetallic surface and put it in a cool place for 10 to 14 days. Turn the leg daily and rub the top side with the liquid that accumulates on the bottom. After 10 to 14 days, dry the ham and cold-smoke it for a day or two.

    When you are ready to cook, place the ham in a large container and cover it with a stock made of 4 parts water to 1 part wine, along with some chopped celery, onions, and garlic. Bring the liquid to a boil, reduce the heat, and simmer for 4 hours, adding more liquid from time to time if needed. Let the ham cool in the liquid. Then remove the ham, cover it with a clean cloth, lay a wooden board on top, and weight it overnight with a flat iron or two.