Lamb Ham

Name: Lammschinken
Total time: 10 d
Ingredients: 35 g Nitritpökelsalz (0,4–0,5% NaNO2); 5 g Zucker; 3 g Wacholderbeeren, angedrückt; 2 Stück Lorbeerblätter; 2 g Schwarzer Pfeffer, grob gemahlen; 4 g Knoblauch, zerdrückt; 1000 ml Wasser

BrineLambCold SmokingMedium10-14 days15-20 °CBeech + Juniper

Lamb ham is made from the leg of lamb and preserved through wet curing followed by cold smoking. The meat gains a subtle, spiced flavor from juniper and bay leaf. The resting period is crucial for aroma development.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% NaNO2)35 g

Sugar5 g

Juniper berries, crushed3 g

Bay leaves2 Stück

Black pepper, coarsely ground2 g

Garlic, crushed4 g

Water1000 ml

Instructions

Prepare brine

30 minutes

Bring water to a boil, stir in curing salt, sugar, juniper, bay leaf, pepper and garlic. Allow brine to cool completely (below 4 °C).

Curing

7-10 days

Fully submerge the leg of lamb in the cold brine and weigh it down. Cure in the refrigerator at 2–4 °C. Plan at least 1 day per cm of meat thickness.

Equalization

12-24 hours

Remove meat, rinse with cold water and pat dry with a clean cloth. Hang in a cool, airy place to allow the salt to equalize and the surface to dry out.

Cold smoking

3-5 smoking sessions of 8-10 hours each

Cold smoke the meat at a maximum of 18–20 °C using beech and juniper wood. Allow 12 hours of rest between smoking sessions. After the final session, allow to mature for at least 2 days.

Pro Tip

During cold smoking, the core temperature of the meat should not exceed 18 °C to prevent unintended cooking.

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