Smoked Mutton Ham

• 1 leg lamb or mutton
• ½ pound sea salt
• ½ cup

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