deer ham

steelman · November 2005

I got my BGE this summer and have been enjoying cooking every chance i get. I have been bragging about it at work and how easy it is to use and how great the food comes out. Well, now someone has brought me a Deer Ham I have no clue on where to start. Is there any deer hunters out there that could help me out. I have the BGE reputation on the line here. I would hate to dissapoint the guys at work, as i am suppose to bring this ham in to work Tues. Any help would be greatly appreciated

smokeydrew · November 2005

Steelman,[p]I received a venison ham last year, and I had no clue what to do with it. Someone here suggested de-boning it and stuffing it with spinach, blue cheese, and walnuts. The reason for de-boning is that there is a gland in the ham that I was told should be removed. It turned out great, much like beef in texture and appearance, but a very unique flavor.[p]-smokeydrew

stike · November 2005

Steelman,
i'd clarify with the giver what the expectation is.
do they confuse 'smoking' with 'smoking a ham'?[p]are they expecting you to cure the thing and cold smoke it?

steelman · November 2005

stike,
He just want this ham cooked in the BGE. They are not for sure what or how to do it either.

eggor · November 2005

Steelman,[p]I posted this on another forum in response to a similar question.[p]"i usually only do one of three things with venison. First, slice the roast into 1"+ steaks and cook to medium rare. Second I love jerky, slice it about 1/4 thick, season and slow smoke it. store bought seasoning works but you can find a bunch of recipes on the net. Third, have you ever heard of Chislic??? just cube it and deep fry on skewers. season with salt, pepper, try garlic powder or whatever else. Goes GREAT with Beer."[p]I still have several roast from last years hunt, and will be going on another hunt in a few weeks. If you come up with something else that works i would like to hear it.[p]Scott [p]

eggor · November 2005

Steelman,[p]I did a little leg work for you. here is a website full of recipes.[p]Scott

[ul][li]clicky here[/ul]

Unknown · November 2005

Steelman, I have cooked deer hams and shoulders using an oven roasting bag on the Egg. I would not truely call it smokig but it turned out a good product. I follow the directions for the oven roasting bag, sprinkle some type of rub over the meat, and spread two packages of Lipton Mushroom-Onion Soup mix over it and put it on the Egg for several hours. I had done this on the gasser before I got an Egg and had great results so Now I do the same on the EGG.
God Luck on whatever method you use,
Poppasam[p]

Bluegillman · November 2005

smokeydrew,
""spinach, blue cheese, and walnuts"" anything else? How long did u cook it and at what temp. Was it in the cast iron? That sounds good and almost like those pinwheels that the butcher makes for us.

steelman · November 2005

eggor,
I appreciate the help, I will let everyone know how it comes out. I have been bragging on the bge, and they want to taste the results. I am sure the egg will not let me down.[p]

Unknown · November 2005

steelman,
It's gonna be a challenge. I have cooked deer parts on my ceramic with mixed results. Tederloins, steaks and burgers that I grill at hi temps have turned out great. The trick with these is not to overcook, and dry them out. For a big piece like your ham here's what I would try. First of all marinate it a day or so if time allows. Marinade of your choice. Then cover with strips of bacon and cook indirect at about 350 degrees to internal temp of 150 for medium doneness. Let it rest about 30 minutes. Good luck, and let us know what you do and how it turns out

deer ham

Comments

Categories