Smoked Lamb Ham

Directions

1. 1
   Trim the lamb of any sinew, gristle or bone but leave the fat.
2. 2
   Combine 8 cups water, both salts, the sugar, bourdon, syrup, cloves, juniper, bay leave and thyme in a saucepot over high heat. Bring to a boil and wisk to make sure the salt and sugar dissolves; this will be the brine. Remove from the heat and cool to room temperature over an ice bath.
3. 3
   Place the lamb into the curing brine, using a plate as a weight if necessary to ensure that the lamb is fully submerged. Cure overnight and no more than 14 hours in the fridge.
4. 4
   Remove the lamb from the cure and pat dry, removing any herbs or spices. Leave uncovered at room temperature for 30 minutes.
5. 5
   Roll the lamb into a uniform cylinder, fat-side out, and secure tightly with butcher's twine.
6. 6
   Prepare a smoker. Smoke the lamb until the internal temperature of 155 degrees F is reached.