To prepare your brine, put everything into a large stockpot on the stove. Heat to a boil, stirring occasionally. Remove from heat and let it cool completely.

Add venison roast to the brine and cover. Refrigerate for 6 days. If you’re working with a roast over 2 pounds you will want to double the brine and let it refrigerate for 8-10 days. This is curing the meat.

Preheat your smoker to 180 degrees. While preheating, remove the venison from the brine and let it air dry on a plate.

Once the smoker is preheated, smoke the venison roast for an hour and a half. Then, crank the heat up to 275. Use your meat probe to keep track of the internal temperature. Once the internal temperature reached 180, your ham is done.

Let the ham cool slightly before cutting. It will look, smell and taste extremely similar to a pork ham! If you’re not going to serve it right away, wrap in saran wrap to help preserve moisture.