Smoked deer ham i
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Deer ham, 8-10 lb | |
| 3 | tablespoons | Red pepper |
| ½ | cup | Salt |
| ¼ | cup | Vinegar |
| 4 | tablespoons | Pepper, black |
Directions
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
Related recipes
- Baked deer meat
- Baked smoked ham^
- Cooked ham
- Deer sausage
- Deer sausage i
- Fresh pork ham
- Glazed smoked ham
- Glazed smoked ham #1
- Glazed smoked ham #2
- Honey cured ham
- Maple glazed ham for smoker
- Smoked burgundy ham
- Smoked ham and pineapple dip
- Smoked ham with apple glaze
- Smoked ham with apricot honey glaze
- Smoked ham with cranberry chutney
- Smoked venison (elk) polish sausage
- Smoked venison roast
- Venison ham
- Venison hard salami