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FAQ Subject: How do I cook a venison ham?
Love the barbecue'n website. I've had an interesting challenge presented to me.
My father was recently given a rather large venison ham. Knowing how much I enjoy smoking meat, he asked me to smoke it and bring it to Thanksgiving dinner. It's currently thawing in my fridge.
I have no experience cooking venison, so I wanted to ask: 1) How should I prepare the ham for cooking? 2) Approximately what internal temperature should I try to attain?
Thanksgiving is rapidly approaching, and I sure would appreciate whatever advice you could send my way.
Thanks for the kind words.
Click into "According to Smoky" at www.barbecuen.com and read the "Game Plan" for preparation of venison. Personally, I would bone it out, trimming the silver skin, then sprinkle with a mixture of 1 T. salt, 2 t. each garlic and onion powder, 1 t. each ground thyme, ground bay and black pepper. Rub it down good with lard or Crisco. Then roll it up and tie it with cotton twine and roast it at 350° on a rack over a shallow pan until it reaches 145° in the center. Let it sit for 10 minutes before slicing across the grain.