Lamb Ham

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For those that follow along on Instagram, you’re probably familiar with {or sick of hearing about} my Lamb Ham. This labor of love is one that is well-worth the time… and fridge space.

Lamb Ham | Enjoying this Journey...

Using a leg of lamb instead of a pork hind leg or a pork shoulder {aka Boston butt/pork butt} brings a new flavor and puts ham back on the table for those who do not eat pork.

Lamb Ham


I use both sea salt and organic evaporated cane juice for this brine. For anyone shuddering about the sugar, please note that the the ham is rinsed well before drying. If you’d rather, you could try substituting a maple sugar or leave the sugar out entirely, although I cannot guarantee the end result will taste the same.

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Lamb Ham
Recipe type: Entree
Cuisine: AIP, Paleo, Primal, Charcuterie
Cook time: 
Total time: 
Lamb ham is a delicious, grassy alternative to a pork ham. Homesmoking optional.
  • One leg of lamb (about five lbs), bone removed and secured or tied
  • 1 gallon filtered water
  • 350 g sea salt
  • 200 g organic evaporated cane juice (possibly sub maple sugar)
  • 1 organic lemon, sliced
  • 2 sprigs organic rosemary
  • 3 sections of organic fennel fronds
  • 1 small section of organic fennel fronds, roughly chopped
  • 1 TB organic thyme, roughly chopped
  1. In a large stockpot, bring water to a simmer and dissolve salt and sugar. Cool completely to room temp, Place in the refrigerator and cool to 39° F. It is important to have a thermometer in your fridge!
  2. Once the brine has cooled, add lemon, herbs, and leg of lamb. Weigh down with a plate, cover with stockpot lid, and refrigerate six days.
  3. Remove from fridge, rinse leg, and let dry on rack (on top of a sheet pan) in fridge at least overnight, up to two days; flipping once.
  4. Rub leg with fennel fronds and thyme. Re-secure ties or place in netting if need be.
  1. * Smoking this ham is to impart flavor, not fully cook.* Prep smoker by starting chips ahead of time, cherry is especially tasty with lamb. Smoke two hours, adding more wood as needed. Preheat oven to 350° F after refilling chips the final time and line a sheet pan with a rack. Carefully remove smoked lamb, turn off smoker, and place lamb on prepared sheet pan. Insert thermometer and finish in oven until your desired doneness. Let rest before removing twine and slicing.
  1. For those without a smoker, no worries! This lamb ham is also delicious simply roasted after brining and drying. Preheat oven to 350° F, line a sheet pan with a rack, place leg of lamb on the rack, insert thermometer, and roast until the internal temperature reaches your preference.
  1. I typically cook this ham to a mid-rare (145°) so it doesn't overcook when I use leftovers in hot meals. Keep leftovers in fridge, slice and enjoy as you would typical ham - cold or hot.

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Lamb Ham | Enjoying this Journey...
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