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Venison ham... any suggestions?

smokeydrewsmokeydrew Posts: 130
edited 7:28AM in EggHead Forum
I just received a small venison ham from my father in-law. I've never cooked venison, so I am clueless as to time, temp, seasoning, etc. Anyone have any suggestions?[p]Thanks,
smokeydrew

Comments

  • Wise OneWise One Posts: 2,645
    smokeydrew, I did a vension ham by removing the bone an dthen making the resulting meat as flat as possible. I then covered it with Greek seasoning (lots of oregano and chili peppers), feta cheese and spinach. I then rolled it up and tied. As the meat was almost in shreds (from removing the bone) then looked pretty sloppy at the time. I then cooked it direct for about 5 minutes a side (rotated twice to give 3 sides) at 350 and then set it up indrect to cook fo ranother 45-60 minutes. I went for an internal temp of 145-150 which is more than most people suggest for venison but it turned out medium-rare and was absolutely delicious.

  • glennglenn Posts: 151
    smokeydrew,
    I have done 2 venison hams
    actualy I treated em kinda like a pork butt
    I slathered it with mustard rubbed it with dry rub
    dizzy pig works good I think I used cowlick on one of them and some home made stuff on the other
    cooked indirect at 300 til I got to 145 internal
    turned out tender and goood
    of course I cook the pork butts at a lower temp for a lot longer. but the prep was the same.
    Just my way of doin it
    Glenn[p]

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