This year I smoked a venison ham for thanksgiving. 225° for 3.5 hours. Every half hour i basted it with a honey Dijon glaze. The hindquarter was from a deer I shot earlier this month. The honey came from our hive. This is the first time I’ve made a ham, and I was really pleased with the overall result.
by JacobSimonH
12 Comments
Well done ! It looks delicious !
Wow!!
Looks awesome! I one time did a hindquarter venison pastrami (I used the Pastrami recipe from Steven Raichlen’s book How to Grill), it was really good!
This looks awesome. Was there a curing brine involved? I’d love to know your process if so.
That looks awesome! I did a venison roast last winter with a maple glaze and it was the best thing that’s come off my smoker in ages.
Nice 👌
Dude. That looks incredible. Any chance you can share the recipe? The one time I smoked a venison ham it came out drier than I’d like. Great as a hash but not as a ham. This on the other hand looks dynamite.
I’ve harvested so many deer in my life. Smoked so many hindquarters. Never seen that. It looks absolutely delicious.
Hey mothafucka this shit looks absolutely fantastic.
I dont think id be able to stop eatin it lol
That screams for a apricot chili chutney.
What part of the deer is this from? Is this a back shoulder roast? It doesn’t look like a typical hindquarter I’m used to. I sent my father your pics and we are very interested? Thanks for posting this.
Never seen anything like this. Well done, looks great.