Go Back
–+ servings
A finished, glazed lamb ham.
Print Recipe
5 from 1 vote

Smoked Lamb Ham Recipe (Or Goat)

Homemade brined and smoked ham from a lamb or goat leg is a great alternative to pork
Prep Time15 minutes
Cook Time3 hours
Brining Time7 days
Total Time7 days 3 hours 15 minutes
Course: Breakfast, Main Course
Cuisine: American
Keyword: Goat, Ham, Lamb
Servings: 10 servings
Calories: 541kcal
Cost: 30

Equipment

  • 1 Smoker
  • 1 large stock pot

Ingredients

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

Instructions

Brine the Lamb

  • 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.

Smoke the Lamb

  • 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.

Maple Mustard Glaze

  • Whisk together the ingredients for the glaze and reserve.

Serving the Ham

  • 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. 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.

Notes

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

Nutrition

Serving: 4oz | Calories: 541kcal | Carbohydrates: 90g | Protein: 30g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 91mg | Sodium: 387mg | Potassium: 672mg | Fiber: 1g | Sugar: 34g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 153mg | Iron: 3mg