has anyone smoked a venison ham? If so how did you do it?

same way you smoke pork.just dont smoke it to long or it will get dry. smoke it on low heat and i add a shallow container with water to help prevent it from getting dry.

what kind of brine? and how long do you brine it for ?

If you are smoking for preservation, by all means brine it. If you are smoking for immediate consumption try the following: Cut 3-4 slices of bacon in 1/2 inch pieces and about 10 garlic cloves cut in half. Cut slits in the venison on all sides about 3/4 inch deep and insert a piece of bacon and garlic. lightly slat the exterior and pepper to taste. Put on the grill with indirect heat and cook 3 hours at 225-250 degrees adding your favorite wood to keep the smoke going. After the 3 hours or so wrap in foil with a some beer or wine added and allow another 3-4 hours on the grill or in the oven at 200. This will keep it moist while it finishes and should just about fall off the bone.

Enjoy!

Lads,

I have mine done locally, and they don't reveal the recipe!!! But when they are done... HOLY WAH!! the best tasting venison I have ever had.

True, don't cook it too long, can go dry. I usually cook by coating in honey, wrapping in tin foil almost air-tight, heat in a pan w/ginger ale at 350 for an hour w/a tight foil tent over the pan.

Fed it to my buddies, and they almost ran out into the back yard to kill a doe feeding there... couldn't get enough!!! Had to hold them back.

Lean, tasty, very useful as is, or in bean soup, w/eggs, etc. I'm doing at least one deer this fall into hams.

Check recipes, too much salt can give it a "sharp" taste.

Best use of venison I can think of... and I love venison!!

Mike