Smoked Deer Ham: 1 deer ham, 8-10 lb 3 Tablespoons red pepper 1/2 cup salt 1/4 cup vinegar 4 Tablespoons pepper, black Wash ham carefully and trim away fat or cartilage. Make small slits in meat with sharp knife about 2 in. apart and 1 in. deep, all over the roast. Make a paste of the ingredients and stuff each cut slit with a small teaspoon of seasoning paste. Rub remaining seasoning over outside of roast. Seal tight in a container and refrigerate for 24-to-48 hours, turning over 2 or 3 times. When ready to cook, place on spit over coals and smoke approximately 4-to-5 hours. When done, wrap in foil and keep very warm till serving. Another good recipe from Chris at the Smoke & Grill Yahoo discussion group.