G'day from Australia

[AnzacPaul]

First post, long time lurker. Love the advice and recipes etc on here.

Last year I used pops brine to try Lamb ham, in an effort to do something different at Xmas. It wasn't as much of a showstopper as I expected, so this year I'm back to 2x 2Kg boneless pork leg using a pre-made maple cure.

Look forward to smoking these next Saturday.

 

[SmokinAl]

Welcome to SMF!
Glad you decided to join us!
Looking forward to seeing your finished hams!
Al

 

[cutplug]

Morning! At least here in NA.
Lamb ham eh? Creative for sure, maybe go jerky style with it?
Any who welcome and enjoy the smoke next week and post back with big smiles!

 

[tbern]

welcome to the forum from Minnesota, glad you joined us here!

 

[Brokenhandle]

Welcome from Iowa! Looking forward to seeing your finished pics!

Ryan

 

[Bigtank]

Welcome from NW Iowa

 

[JLeonard]

Welcome from Mississippi!
Jim

 

[6GRILLZNTN]

Welcome from Middle TN!

Dave

 

[JoePD]

Welcome!
From Rhode Island, USA.

 

[SmokinEdge]

Welcome from Colorado. Looking forward to your ham finish.

 

[DinnerIsComing]

Welcome aboard from Texas!!

 

[Steve in AL]

Howdee Paul, welcome from Alabama!

 

[bauchjw]

Welcome from Virginia!

 

[jcam222]

Welcome from Ohio! I’d say A+ for creativity trying a lamb ham.

 

[TNJAKE]

Welcome from Tennessee

 

[AnzacPaul]

Welcome from Ohio! I’d say A+ for creativity trying a lamb ham.

Yeah the actual result was really good, the people at work demolished it, but it just wasn't "different" enough for me to bother. Pic below

 

[jcam222]

Yeah the actual result was really good, the people at work demolished it, but it just wasn't "different" enough for me to bother. Pic below

View attachment 651301

Looks great. Might be unique with picking spice in the brine and a pastrami rub too

 

[SmokinEdge]

I love lamb, grew up raising and hand butchering them. Really can’t get enough of lamb. Every time I have cured lamb, the game taste became very pronounced from otherwise very mild young lamb. I’d rather smoke it, but sure love the idea of curing it.

 

[DRKsmoking]

Welcome from Nova Scotia

Love the look of the Lamb Ham, post up when the boneless pork legs are done

David

 

[gmc2003]

Welcome aboard, it looks really good from here

Chris