Venison Ham....how?

SSDawg

I have a Venison ham that needs to be cooked for the hunter this Tuesday. Does anyone have any suggestions and/or recipes that they might be able to offer me? I'm thinking low and slow, but would like times, temps, rubs, soaks, etc., as well as other general ideas from anyone who has done one before.[p]Thanks, in advance.[p]-SSDawg

djm5x9

SSDawg:[p]Leg of venison?
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SSDawg

djm5x9,[p]Yes, I think that's what he's bringing. The hind leg.

djm5x9

SSDawg:[p]Venison is like lamb in that there is not much fat. I am not so certain low and slow is best for this cut. With leg of lamb I cook at 350º or so for an internal in the low 120's, sort covered rest, and serve.[p]Pictured is a venison rib roast on the grill and on the cutting board cooked as described above. The internal was 118º when the roast was pulled. Remember, with the leg you have to consider the bone when you monitor the internal.[p][p]
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Unknown

SSDawg,[p]I would recommend that if you geta bone in venison leg you should debone it. Cut up the inside and work out the femur. when you have it all laid open you'll notice a network of veins on the inside. There is a pocket of fat with a gland in it connected to all that...carefully remove.[p]cut up half a stick of butter and lay it all over the spread out leg. Maybe some cloves of garlic. Kosher salt and pepper. Roll it up and tie. Coat outside with olive oil, salt and pepper and sprigs of rosemary. Cook mid 300's until 120 internal. Let stand 10 minutes and slice.[p]Gurgle....[p]