Monday, February 15, 2016

Mutton Ham

When we had Leda, a 2 1/2 year old ewe, butchered last fall I asked the butcher to smoke two hams. They were bigger than I anticipated and I was waiting for a special occasion to serve one. Yesterday, Valentine's Day, was my husband's birthday and he had been wanting to try the mutton ham. We bravely invited six others for dinner (hoping the mutton ham wouldn't leave us all hungry) and cooked a ham.

Most of the recipes online call for boiling, but I just didn't want to do that. I finally found someone stating they just put the ham in a pan, added about an inch of water, then covered the whole thing in foil.
The ham going in:
The six pound ham went into a 350 degree oven for three hours. For the last 20 minutes I removed the foil and coated the ham with a mixture of brown sugar, stone ground mustard, and apple cider vinegar twice.
Everyone loved the ham! It had a different hammy taste but was very good. We will definitely make mutton ham again. Next to try is "macon." It's bacon made from sheep's belly.


  1. Looks fantastic and I'm so glad to hear it was a success. Nice that your butcher will smoke meats. We would have to do all that ourselves.

  2. Thanks Leigh, the butcher is a little far away but they do nice work.