• Prep Time:
  • Cooking Time:
  • Serves: 1 servings

Mutton Hams

  • Recipe Submitted by on

Category: Scottish

 Ingredients List

  • 1 Gigot; (leg) of mutton,
  • ; about 10 lbs.
  • 8 pt Water
  • 1 1/2 Sea salt; (best) or coarse
  • ; salt
  • 2 oz Saltpetre
  • 1 lb Dark brown sugar
  • 2 oz Allspice
  • 1 oz Peppercorns
  • 1 tb Coriander seeds
  • 8 Crushed juniper berries


Boil all ingredients for 5 minutes, cool.

Strain into deep, clean crock or bucket, immerse meat totally.

Keep covered in dry place under 60øF (28øC).

Leave beef, mutton pork for 10 - 14 days, depending on size.

Leave large goose 4 days, duck 2 days, glblets removed.

When removed from brine, wash, soak for 4 hours in clean water.

Make peat or hardwood fire, add juniper branches or berries to smoulder in

Hang meat over fire for 10 - 14 days, or send meat out to be smoked.

All meats and birds are delicious without smoking if boiled as follows:

Boil for 30 minutes per lb, use only cold water to start (hot seals in

Add any root vegetables desired.

Add 1 tsp dry mustard to keep meat moist.

If serving cold, leave meat in stock to cool.

With beef, pork, mutton serve Caper sauce or Lang Kail.*

With duck, goose serve Onion sauce.

* Lang Kail (kale): Kail boiled, strained, chopped, seasoned, mixed with

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?