The Lamb Ham

Actually this is mutton ham, but that doesn’t sound any where near as catchy…

According to NPR, lamb ham is having a revival.  So far this trend hasn’t caught on here in the Kootenays, but that didn’t stop us from trying out the recipe.  For anyone interested you can find the recipe on the aforementioned NPR link.  It comes highly recommended.  The smokey sweet and salty combination works beautifully with the delicate Icelandic sheep flavours.  

lam ham

Our lamb ham roughly followed Kevin Johnson’s recipe on NPR, though we opted for a leg of mutton, and left the bone in, and didn’t bother with the rub, or the two day drying period between the brine and the smoking (some of us don’t follow instructions well).  This was our first smoking experience and it definitely won’t be our last.  We used plum wood from the old orchard and smoked the ham on our propane barbecue. It was a bit finicky so we may look at constructing a more permanent smoking set up in the future.