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
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!
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
I read get a Venison roast to 140-145 degrees and let rest for an hour at least. Ive seen temps from 225 to 375
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.
What smoking temp do you recommend?
Sounds good but what temp are you smoking at for 10 hrs?
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?
this dont sound bad what temp are you smoking at.thanks have a great day.