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Venison Ham

sam
sam Posts: 21
edited November -1 in EggHead Forum
My sister was given a venison ham. Any suggestions on how to prepare & cook it on an egg?
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Comments

  • Unknown
    Unknown
    Sam,[p]Would recommend taking out the bone. Run your knife along the inside of the leg till you see the femur...after that lay it out flat and look for a pocket of fat on the inside. It will have big white veins going in and out...carefuly cut it out, it is a gland. There is also a gland on the leading edge of the leg in a pocket of fat. After removing put a bunch of cold butter and garlic and pepper all over the inside. Roll it back up and secure with butchers twine. Coat in olive oil and more crushed garlic and pepper, put several sprigs of rosemary in the string. Place in roasting rack on egg at about 350 to 400, cook to internal 130-135 and let rest. Cut crosswise and enjoy...reserver juices for sauce/gravy...[p]
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