Smoked Deer Ham
Smoked Deer Ham:
1 deer ham, 8-10 lb
3 Tablespoons red pepper
1/2 cup salt
1/4 cup vinegar
4 Tablespoons pepper, black
Wash ham carefully and trim away fat or cartilage.
Make small slits in meat with sharp knife about 2 in.
apart and 1 in. deep, all over the roast. Make a paste
of the ingredients and stuff each cut slit with a
small teaspoon of seasoning paste. Rub remaining
seasoning over outside of roast. Seal tight in a
container and refrigerate for 24-to-48 hours, turning
over 2 or 3 times. When ready to cook, place on spit
over coals and smoke approximately 4-to-5 hours. When
done, wrap in foil and keep very warm till serving.
Another good recipe from Chris at the Smoke & Grill Yahoo discussion group.