Smoked Venison Ham is a fun alternative to a pork ham. AND a great way to use up all that deer meat! A deer’s rear quarter usually ends up in roasts and steaks at the bottom of the freezer. A smoked-cured venison ham is a sweet, salty, smokey and delicious dish.Share This:
Smoked Venison Ham
By January 27, 2018Published:
- Yield: 6 Servings
Brown Sugar Smoked Cured Venison Ham , a healthier ham.
- 1 large bone-in venison ham
- 1 lb. brown sugar meat cure Sportsman's Table Item number PS102
- 1 gallon ice-cold water
- 1/2 lb. wood chips
- Trim silverskin from the venison roast. In a large food safe tub mix 1 gallon of cold water with the 1 lb. of brown sugar cure, mix until dissolved. Using a marinade injector, pump the brine info the roast in several spots, penetrating the needle all the way to the bone. Place the roast in the brine and make sure it is covered. Fill a gallon size ziplock bag with water and place it on top of the roast to keep meat under the surface. Brine the roast at least 1 day per lb. of meat, or 2-3 days. Remove roast and rinse with cold water. Place on rack, drain and pat dry. Preheat smoker to 120 degrees. Smoke for 1-2 hours at 120 until roast is dry to the touch. Add wood chips of your choosing, many people prefer Alder wood with venison hams, and raise the temperature to 180 degrees. Partially close vents and smoke until the ham's internal temperature reaches 155 degrees. Cooking time will vary depending on outside temperature and size of your roast. It will be at least 6 hours, and could be up to 10 hours.