Title: Smoked Deer Ham #1
Categories: Venison Game Smoke
Yield: 1 Servings
| 1 | | Deer ham, 8-10 lb |
| 3 | tb | Red pepper |
| 1/2 | c | Salt |
| 1/4 | c | Vinegar |
| 4 | tb | Pepper, black |
Wash ham carefully and trim away fat or cartilage. Make small slits in meat
with sharpe 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 - 48 hours, turning over 2
or 3 times. When ready to cook, place on spit over coals and smoke
approximately 4 - 5 hours. When done, wrap in foil and keep very warm till
serving. Hugg's Note: Electric skillet with hickory nut hulls make
excellent smoke generating stuff. Also green maple, bay. Recipe date:
12/12/87