Smoked deer ham i
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Smoked deer ham i
  Smoked    Ham  
Last updated 6/12/2012 1:23:20 AM. Recipe ID 56356. Report a problem with this recipe.
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      Title: Smoked deer ham i
 Categories: Wildgame
      Yield: 1 Servings
 
      1    Deer ham, 8-10 lb
      3 tb Red pepper
    1/2 c  Salt
    1/4 c  Vinegar
      4 tb Pepper, black
 
  Wash ham carefully and trim away fat or cartilage. Make small slits
  in meat with sharpe knife about 2 in. apart and 1 in. deep, all over
  the roast. Make a paste of the ingredients and stuff each cut slit
  with a small teaspoon of seasoning paste. Rub remaining seasoning
  over outside of roast. Seal tight in a container and refrigerate for
  24 - 48 hours, turning over 2 or 3 times. When ready to cook, place
  on spit over coals and smoke approximately 4 - 5 hours. When done,
  wrap in foil and keep very warm till serving.
  
  Hugg's Note: Electric skillet with hickory nut hulls make excellent
  smoke generating stuff. Also green maple, bay.
  
  Recipe date: 12/12/87
 




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Recipe ID 56356 (Apr 03, 2005)

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