Venison Ham Help Needed

Buxwheat

A friend at work gave me a venison ham, ~12-15 lbs. Any ideas how to treat this? Want to smoke it and serve w/ BBQ sauce. Should I use same LNS technique as a butt? Also, what to do for prep: Soak in milk over nite, slather in yogurt, etc?. No hurries, this will be for New Years or later. Merry Christmas to all Eggers. Reply only when you have the time (I myself have lots to do in a short time today). Thanks.

Fidel

Brine it for a couple to three days then cook it like a beef rump roast. It will not make good BBQ but will be a great meal. Roast it with some root vegetables and some beef broth or vegetable stock to make a good jus or gravy.


For the brine just keep it simple: salt, brown sugar, peppercorns, a couple sprigs of thyme and/or rosemary, and a few rough chopped cloves of garlic and maybe some onion.

If you're determined to serve it like BBQ (it won't pull, if you cook it that long it will be shoe leather), then omit the herbs from the brine then smoke it indirect at 250-300 until 130-135 internal then slice/chop.

Richard Fl

Search venison on the forum, lots of choices. I like to rub and cover with bacon, cook 325-350 til about 135-140.

http://www.eggheadforum.com/index.php?searchword=venison&dtstart=0&dtrange=0&orderby=dtdesc&pagelength=50&returnfirst=0&option=com_simpleboard&Itemid=112&func=search