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Homemade Lamb or Goat Ham - Print
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Homemade Lamb or Goat Ham

Homemade brined and smoked ham from a lamb or goat leg is a great alternative to pork
Prep Time15 mins
Cook Time3 hrs
Brining Time7 d
Course: Breakfast, Main Course
Cuisine: American
Keyword: Goat, Ham, Lamb
Servings: 10


  • Smoker, large stock pot


For the brine

  • 3 quarts water
  • 260 grams salt roughly 1 cup + 2 tablespoons
  • 1 oz pink curing salt sodium nitrite
  • 3 Tablespoons pickling spice
  • 2 cups dark brown sugar
  • 1 large yellow onion sliced
  • 3 dried bay leaves
  • 1 bulb garlic halved horizontally

For the maple-mustard glaze

  • 2 cups maple syrup
  • 1/2 cup Dijon mustard



  • 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.


Lamb or goat shoulder can be smoked just like a ham, but will have slightly more fat.