Provençal Lamb Ham
A tender lamb ham from the leg, refined with classic Provençal herbs. The slow cold smoking with beechwood gives the meat a fine, aromatic note. Ideal as cold cuts or antipasto.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutesTrim the lamb leg, removing excess fat and sinew. Combine all curing mix ingredients and rub the meat evenly on all sides. Vacuum seal or wrap tightly in cling film.
Curing
7-10 daysCure the meat in the refrigerator at 4 °C. Turn daily and redistribute the exuded brine evenly. The meat is cured when it feels firm and the brine has been fully absorbed.
Soaking and Drying
12-24 hoursSoak the meat in cold water for 12 hours (change water every 2-3 hours) to remove excess salt. Then pat dry and allow to dry for 12 hours at 12-15 °C in a cool place until the surface is slightly tacky (pellicle formed).
Cold Smoking
3-5 days (6-8 hours of smoke each)Cold smoke the meat at a maximum of 20 °C with beech sawdust and a few rosemary sprigs. Smoke for 6-8 hours per day, then rest for 16 hours. The temperature in the smoker must not exceed 20 °C.
Maturing
1-2 weeksHang the smoked lamb ham at 12-15 °C and 70-80% relative humidity. After the maturation period, the ham should have lost approximately 25-30% of its original weight. Slice thinly before cutting and serve at room temperature.
Pro Tip
For a particularly aromatic crust at the end of the maturation period, press fresh Provençal herbs (thyme, rosemary, lavender) onto the surface and gently press them in.
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