As concepted by Culinary Vegetable Institute Chef Jamie Simpson. Recipe has not been tested in True Aussie Kitchens.
1 Aussie boneless leg of lamb
Curing salt, 1 teaspoon for every 6.25 lbs of lamb
To start, pick up an Australian boneless lamb leg.
Salting the Ham: Chill the ham to about 40ºF and salt as follows.
Calculate about 4% of the weight of a ham. (4 oz salt for every 6.25 lbs. of Lamb). If you have curing salt available, use it at a rate of 1 teaspoon for every 6.25 lbs. of Lamb. Divide the amount of salt into two piles. One, about 2/3 of the amount; the other, about 1/3 of the amount. Scrub and rub the meat surfaces with the larger amount of salt, making sure to cover all areas of the meat, especially around where the bone was removed. Use some of the salt to rub into the outside surface.
Refrigerate meat 2 weeks in a way that any accumulating liquid drains away and is not exposed to circulating air. After two weeks, rinse (do not soak) the ham and scrub the surface. Pat the surface dry. Rub in the remaining amount of salt over the meat and a little over the fat and return to refrigeration for another 2 weeks. This time allows the salt to be evenly distributed through the meat.
Initial Drying: After salting is complete, rinse hams in water to remove excess salt and hang in a warm clean area to dry for 24 hours with relatively high humidity. (Like a cooler at room temperature.)
To smoke: Remove the ham and transfer it to a 240ºF Smoker for about four hours until the internal temperature reaches and maintains 150ºf. The Ham (or hams) are ready to eat immediately or chill and serve as a cold cut.
Serve these with pickled vegetables, mustards, breads, and cheeses. Its a perfect addition to any celebration.