Email to TRISH      

Recipe Categories: Trish's HOME PAGEAPPETIZERS BBQ Beauty BEVERAGES BIGPOTCOOKING BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CANNINGANDPRESERVING CarePackages CASSEROLES Cheesemaking CHILI Christmas Cocktails COOKIES CraftRecipes CROCKPOT DESSERTS DIABETIC DoggieTreats DutchOvenCooking EGGS ETHNIC FISHandSEAFOOD FreezerRecipes FRUIT IceCream JAMSandJELLIES KITCHENGIFTS KitchenTipsandHints KITTYFOOD KOPYKAT MakeYourOwnMixes MARINADES MEATS PASTA PASTRIES PICKLESandRELISHES PIZZA POULTRY RICE SALADandDRESSING Salsa SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WildBirdFood WildGame

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 jalapeño 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.


Recipe