Cold-Smoked Lamb Ham with Rosemary and Garlic

Trim the lamb leg or shoulder, leaving approximately 5 mm of excess fat. Crush garlic and mix with chopped rosemary, pepper, sugar and curing salt into a paste.

Massage the cure paste generously and evenly onto the entire piece of meat, especially into folds and around bones. Vacuum seal and cure for 5-7 days at 4°C in the refrigerator. Turn and knead daily.

Remove meat from the bag, rinse cold and pat dry. Store open on a rack in the refrigerator for 24 hours to allow the salt to distribute evenly and the surface to dry.

Hang the ham in a cool, ventilated place for another 4-6 hours until the surface is completely dry and slightly tacky (pellicle). This is essential for smoke absorption.

Cold smoke the ham at max. 18°C for 3-4 hours with beechwood and fresh rosemary branches. Allow 12 hours of fresh air between smoking phases; repeat 2-3 smoking phases for a more intense aroma.

Let the finished smoked lamb ham hang for at least 3-5 more days at 12-15°C and 70% humidity to allow the flavors to meld. Slice thinly and serve.