Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to TRISH      

Recipe Categories:

    Smoked venison ham

    Source of Recipe

    Dallas Morning News

    List of Ingredients

    Using a fillet knife, poke several holes into the ham all the way to the bone. Fill the holes with small slivers of jalapeņo pepper and bits of fresh garlic. Rub the meat lightly with brown sugar and sprinkle on your favorite seasoning. A good Cajun seasoning works well.

    Place the ham in a large disposable aluminum roasting pan with 1/2 cup melted butter and 2 cups water. Cover the ham with your favorite barbecue sauce and cover the top of the ham with bay leaves. Now, cover the entire top of the ham with smoked bacon.

    The key to tender, well-flavored venison is slow smoking in moisture on a smoker at 225 F to 250 F for 10 to 12 hours. Smoke with your favorite wood. I have used everything from pecan to hickory with good results.

    Use heavy-duty aluminum to cover the ham while cooking to keep the moisture in. When the meat falls off the bone, it's ready.





previous page | recipe circus home page | member pages
mimi's cyber kitchen |