Leipold's Ham - Kosher Ham from Lamb - How to make Kosher Ham at Home!!!
Recipe type: Curing Meats
Cuisine: South African
Leipold's ham, named after poet Louis Leipold, is an incredibly delicious ham made by curing lamb or young mutton. This recipe would have appeared somewhere in the early nineteenth century from a little town called Worcester in the southern Cape, South Africa.
- 2kg Leg of lamb, deboned
- 240g Salt
- 95g Prague powder
- 3Lt Hot Water
- 40g Sugar
- 20g Cracked Black Pepper
- 10g Ground Coriander Seed
- 1 Sachet gelatin
- 3 Bay leaves
- 2 Sprigs parsley
- 15ml Whole black peppercorns
- 1 Carrot
- 1 Onion
- 2 Whole cloves
- 10ml Hot English mustard
- 25ml Brown sugar
- 50ml White / Red wine vinegar
- Place the hot water in a non-reactive pot and add the salt, sugar, cracked black pepper and ground coriander seed.
- Bring this to a boil, reduce the heat and allow this to simmer for 10 minutes. Quick-chill the brine by floating the pot in a sink of cold water. Once it has cooled, stir in the Prague powder until dissolve, then put this aside.
- Have your butcher debone the leg of lamb. He will inevitably place this in a net. Remove the leg from the netting.
- There will be a tunnel through the meat where the bone was removed. Find the narrow side and slice through the meat. Open the leg and flatten it out.
- Sprinkle a layer of gelatin over the meat. This will absorb liquid and expand negating any possibilities of air pockets in the rolled meat.
- Starting with the wide edge of the meat, roll the leg up as tightly as possible.
- Using butcher's twine tie the roll very firmly. Three rings across the roll should do the trick, then finish this off with one tie along the length to close the ends of the roll.
- Place the roll in a large non-reactive container and pour in the curing brine.
- Using your brining syringe, suck up brine and inject this into the meat from the ends of the roll, withdrawing the needle as you depress the plunger. Continue with this until you're convinced that all of the meat has been treated.
- Place the lid on the container and let the meat cure in your refrigerator for a full 7 days, turning the meat each day.
- After 7 days, remove the lamb from the brine and wash it thoroughly under cold running water. Dry the meat with a clean dish towel, place the meat on a rack over a roasting tin or catch-tray and allow this to air-dry in your refrigerator for 5 days.
- After five days you'll have a magnificently colored ham with a glossy patina.
- Place the ham in a large pot. Add 3 bay leaves, a couple of sprigs of parsley, the whole peppercorns, a chopped carrot and onion studded with 2 whole cloves.
- Pour in enough water to cover the ham. Bring this to a simmer and allow this to continue for 60 minutes.
- For the glaze, mix the brown sugar, mustard powder and white wine vinegar.
- Remove the ham from the pot and pat it dry. Place it in a roasting pan and baste it all over with the glaze. Roast the ham in a preheated oven at 160c or 320f for 30 minutes.
- Remove the ham from the oven every 10 minutes to brush on more glaze.
- After the roasting time, remove the ham from the oven and allow it to rest for 5 minutes. Cut the string away from the meat and slice the ham into thin slices before serving.
- This ham also makes awesome cold cuts.