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.