damn thing gone wild

Cafe Brulot lamb ham.  Semi-boneless leg of lamb.  Cure: salt, pink salt, coffee, Seville orange peel, lemon peel, bourbon, sugar.

It's curing in the refrigerator.  Sometime in October it will be hung like the country ham, until sometime in the winter.  (This is a smaller cut of meat than a 30 pound ham, and doesn't need to cure all year.)