Cured Mutton Ham

Ingredients

• 1 whole leg (about 5-7 lbs) Mutton leg (hind quarter), trimmed into ham shape (Can substitute lamb leg for a milder flavor)
• 1 ounce Saltpetre (potassium nitrate) (Available at specialty spice shops or online; can substitute pink curing salt #1)
• 1 pound Coarse salt (Kosher salt or sea salt works well)
• 4 ounces (1/2 cup) Brown sugar (Dark or light brown sugar)
• 1 as needed for smoking Hardwood sawdust (Apple, hickory, or oak sawdust; only if smoking)
• 0.5 ounce (about 2 tablespoons) Black pepper, ground (Optional variation)
• 0.25 ounce (about 1 tablespoon) Cloves, ground (Optional variation)
• 1 whole nutmeg (about 1 tablespoon ground) Nutmeg, whole or ground (Optional variation)

Instructions

1. 1Trim the hind quarter of mutton into the shape of a ham, removing excess fat and creating a clean, ham-like appearance.
2. 2In a bowl, pound or grind the saltpetre until fine. Mix together the saltpetre, coarse salt, and brown sugar until well combined. If using the spiced variation, add the ground black pepper, ground cloves, and grated or ground nutmeg to the mixture.
3. 3Rub the ham thoroughly with the curing mixture, ensuring all surfaces are well covered. Pay special attention to stuffing the hole of the shank (where the bone was removed) with plenty of the salt and sugar mixture. Place the ham in a non-reactive container (glass, ceramic, or food-grade plastic).
4. 4Let the ham cure in the refrigerator for 2 weeks (14 days). Every 2-3 days, turn the ham and rub it well with the pickle (liquid) that forms in the container, redistributing the cure mixture over all surfaces.
5. 5Remove the ham from the curing container and rinse off excess cure. Pat dry with paper towels. Place the ham on a rack or board and press it with a heavy weight (such as a plate with canned goods on top) for 1 day in the refrigerator to firm up the texture.
6. 6Either smoke the ham with hardwood sawdust in a smoker for 10-15 days, maintaining a cool smoke temperature (below 90°F), or hang it to dry in a cool, well-ventilated area such as a kitchen for the same period. The ham should develop a firm exterior and pleasant smoky aroma.
7. 7If cooking the ham soon after smoking (within a week), soak it in cold water for 1 hour. If the ham has been smoked and stored for a longer period, soak it for several hours (4-6 hours) to remove excess salt. Change the water once or twice during soaking.
8. 8Place the soaked ham in a large pot and cover with cold water. Bring to a gentle boil, then reduce heat and simmer gently for 2 hours. The ham is done when tender throughout.
9. 9Remove the ham from the cooking liquid and let it cool completely. Once cooled, slice thinly and serve cold at breakfast, luncheon, or supper. Store wrapped in the refrigerator for up to 2 weeks.