FAQ – How to Smoke a Venison Ham

Smoking-Meat.com is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page.

Q: How would i smoke a venison ham?  What would make it outstanding?  Thanks

A: I have not smoked a venison ham.. I have smoked other venison and with great results. I did some research to see if I could find something interesting and followed certain ingredients which I know to be complimentary to venison.

Here is a recipe that tends to work well..

1 (5 to 8-pound) deer ham, trimmed neatly
1/2 cup Worcestershire sauce
1 cup Italian dressing
1 tablespoon cayenne red pepper
1 tablespoon salt
1 tablespoon pepper
1 cup chopped onions
1/2 cup soft butter


Free Time & Temp Chart When You Subscribe

Don't miss out on recipes, tips, reviews and special deals!

Put ham in large container; cover with mixture of all remaining ingredients. (Can slice holes in meat so it can soak inside better, or pierce completely with fork.) Cover good; soak overnight or about 10 hours. Rotate often, about every 2 or 3 hours to marinate.

Put on smoker and let smoke for 6 hours; turn and smoke 4 more hours or until tender.

Note: If your venison ham is larger or smaller than the one listed then just figure the cooking time at 1.5 hours per pound as is the case with most large cuts of beef, pork and other roast type cuts.

The marinade ingredients above is a really good one for most any venison cuts and even brisket and other larger cuts of beef or wild game.

Let me know how it goes.


Return from How to Smoke a Venison Ham to Home

Order Jeff’s Rubs and Barbecue Sauce!

✅ My rubs and sauce will be the best thing you’ve ever tasted and it’s a great way to support what we do!

Order Now

Did you know? You can order the MASTER FORMULAS which allow you to make Jeff’s rubs and barbecue sauce at home using your own ingredients! Order the Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Lymph nodes are depending on age of deer and gender. Bucks are more promenant. They are located. In the cener of the ham in the fatty white tissue. Remove the fatty stuff and you are okay.
    I would suggest wtapping in foil @ 250 for 12 hours.

  2. Hello,

    You said use a ham that is "trimmed neatly". On line I see references to removing lymph nodes. What do they look like, how many are there, where are they etc.? I've cooked venison ham in a stew and didn't remove anything. What do you know about this?