Smoked Venison Ham

Source: https://greenmountaingrills.com/recipes/smoked-venison-ham/

Total Time: 3 hours 20 mins

Servings: 2-4

Ingredients

  • 1 venison roast (roughly 1 lb)
  • 1/2 gallon water
  • 1/2 cup salt
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 1 tsp curing salt (I used Tender Quick)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp thyme

Instructions

  1. 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.

  2. 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.

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

  4. 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.

  5. 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.

Propane Smoker Safety

  1. Read and follow the manufacturer’s instruction manual
  2. Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
  3. Check your tank and hoses for leaks
  4. Follow proper ignition practices
  5. Be present and check your smoker often
  6. Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
  7. Be aware of smoke and the harm it can cause 

For more Propane Smoker Safety tips, click here