Smoked Deer Ham

Discussion in 'Food Forum' started by Sixgun_Symphony, Feb 21, 2004.

  1. Sixgun_Symphony

    Sixgun_Symphony NRA4EVR

    Likes Received:
    Apr 16, 2002
    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.