Cured and Smoked Venison Ham

If you are looking for a different and delicious venison recipe this is it! This will be one of the best tasting venison hams you ever tasted! 

Ingredients:

• 3 to 4 lb boneless venison hindquarter roast
• Hi Mountain Buckboard Bacon Cure Kit
• 1/2 cup brown sugar
• 1/2 cup maple syrup

Directions:

Curing

1. Place the venison in a non-metallic bowl and follow the instructions included with the Hi Mountain Buckboard Bacon Cure Kit. Weigh your venison to determine exactly how much cure is required.

2. Apply the cure to the venison, making sure it’s completely covered. 

3. Cover the bowl with plastic wrap or a tight fitting lid and refrigerate for 12 days. Turn the roast over after 6 days.

Smoking

1. After the brining process is complete, rinse all the cure off the venison.

2. Immerse the venison in a water bath for 2 hours.

3. Rinse the venison one more time to make sure the last bit of cure has been removed. 

4. Pat the venison dry and let stand at room temperature while you heat your pellet grill or smoker to 180F degrees.

5. Mix together the brown sugar and maple syrup in a bowl. It will be a thick liquid mix that will be used to glaze the ham during the smoking process. 

6. Once the temperature of 180F has been reached, place the venison on the grill.

7. Apply the glaze every 30 minutes. Make sure to turn the ham a couple times during the smoking process so you can cover the entire ham with glaze.

8. Continue cooking until the internal temperature of the ham reaches 145F degrees, then remove it from smoker. 

9. Let your venison ham rest at least 30 min before slicing.

Note: Use a meat thermometer to make sure the internal cooking temperature has reached 145F.