Print Page | Close Window

Mutton Ham

Printed From: Foods of the World Forum
Category: Other Food-Related Topics
Forum Name: Curing of Meats, Charcuterie and Smokehouse Specialties
Forum Discription: From basic sausages and smoked bacon to specialised meat products such as cured hams or other charcuterie, this is the place to discus it!
Printed Date: 25 April 2019 at 13:50

Topic: Mutton Ham
Posted By: Effigy
Subject: Mutton Ham
Date Posted: 12 October 2013 at 14:43

Mutton Ham

This classic kiwi favourite is something really from yesteryear. Not only is it a dish rarely home made these days, but also rarely seen, full stop. It is a quick and easy way to turn a leg of mutton into something special.

Interestingly the use of a different name for the cooked meat of an animal beef for cows, pork for pig etc came from the Norman conquest of England in 1066. Prior to that name of the live animal was used; roast pig, cow etc

Mutton is the name given to the meat from the sheep that is more than two years old, hogget (a Scottish term) is up to two years and lamb is up to one year old.

Mutton ham is cured like one would a ham. Mutton ham is a wonderful alternative to the usual ‘pig ham’ and can be easily and safely be made at home. Serve it as you would a hot ‘pig ham’ or chill it, slice it and use as you would for cold ‘pig ham’.

  • 1 leg of mutton
  • 150gm brown sugar
  • 1tbs ground ginger
  • 1tbs ground cloves
  • 1tbs ground mace
  • 1tbs white pepper
  • 150gm sea salt flakes
To cure the ‘ham’
  1. Combine all then spices with the sugar
  2. Place the mutton leg in a roasting tray and rub the sugar cure into well and evenly
  3. Allow to stand for 2 hours and then rub in the salt
  4. Place, covered in a cool dark place (preferably not the refrigerator; but it must be no higher than 6ºC) for 6 days, turning the mutton twice a day and rubbing in any of the cure that has dropped off. The cure may become liquefied and this is normal, just spoon it back over the mutton and rub it back in
  5. After 6 days, soak the mutton leg in water for two hours (less if you like a more salty ham) prior to cooking
To cook the ‘ham’
  1. Place into a large pot, cover with water and add some parsley stalks, rosemary, thyme, cracked peppercorns, a bayleaf and a little honey
  2. Simmer slowly for approx. 45 minutes per kilo or until tender

Resident Peasant

Posted By: AK1
Date Posted: 12 October 2013 at 15:00
I'll definitely have to try this!! Thanks Anne.

Posted By: Effigy
Date Posted: 12 October 2013 at 15:05
Its good, seriously.
Its too warm here to make one now - but you could. Smile

Resident Peasant

Posted By: TasunkaWitko
Date Posted: 23 October 2013 at 10:29
I saw this earlier, but neglected to say WOW! It does indeed look very good, Anne, and of course easy, as well. A great way to put up meat for the winter and keep the larder full.
In Romania, a very similar product is made - called pastramă - using pretty much any meat but very often using mutton: -
I tried it not long ago with venison: -
and it was very good!

If you are a visitor and like what you see, please" rel="nofollow - click here and join the discussions in our community!

Posted By: uglybob
Date Posted: 22 October 2018 at 01:51
trying you mutton ham with a leg of goat that we shot last week.        

        will be ready in 2 days .Put the leg in a chilly bin with some ice blocks in the night ,in the chilly bin in the freezer during the day.looks very brown at the moment .         

                                                                                                      let you know how it turns out 


Posted By: Karl
Date Posted: 23 October 2018 at 15:52
"Lamb ham" sounds wonderful.  Since most all of our sheep in Alaska require a hunting license and younger knees and lungs than mine I looked into ordering some.  $199.00 for a ham!?!?!?!  Ouch!  Next trip to the l. 48 I might buy a sheep at auction for about half of that.  Wink

There is "lamb bacon?"  More expensive things to try next trip south...... 

Print Page | Close Window