Smoked venison ham

[Twanger]

Had a great "man day" on Sunday.

Drove over to the Izaak Walton 3D range at 8am and started the smoker grill with lump charcoal. Had some venison summer sausage for breakfast... enough to let all the shooters try some.

Then I prepared a bone-in venison ham sprinkled with Everglades Seasonings and draped with 1lb of smokey bacon.

This was mesquite smoked at 250F for three and a half hours until the internal temp was 135F.

Also grilled up some brats and venison sausage.

Then we all pigged out!

The roast was juicy and very tender. The best I've ever done. Had it for dinner too!

After lunch I hit the rifle range and popped off some of the new Hornady VMax rounds in the .222. They shot pretty well. I could get 5 shots into about 1.5" at 100 yards.

Then back to the archery range to shoot a round of 3D.

Then had a couple of adult beverages before heading home tired but happy! :cool1:

[Altjaeger]

Sounds delicious, but what is Everglades seasoning?

[Bill Gunn]

what is Everglades seasoning?

+1

That sounds so good that I'm saving this post, and at least 1 if not 2 hams from this next seasons deer (Good Lord willin').

How do you keep the bacon against the ham, and how do you think it would work on a rotisserie (or is it not necessary?).

:top: :eating: :eating: :eating:

[dave-t.]

I've never done a whole ham, but I do boneless roasts a lot.

I also haven't used the bacon while smoking, but two ways that I have found to keep the venison jucy is to either apply a heavy rub with brown sugar as the base, which carmalizes and seals off the juice from escaping, or to spread olive oil over the roast which works about the same.

With either recipe, lots of hickory and apple wood for smoke.

With as many deer as Twanger gets every year, I imagine he knows his stuff when it comes to cooking it.

[Twanger]

See: http://www.evergladesseasoning.com/products.htm
http://www.evergladesseasoning.com/i/products/evergladesallpurpose.jpg

I'm far from an expert, but this seasoning has tenderizer in it and the flavors are perfect with a deer roast. You can order it off the web.

It's the best seasoning, bar none, that I've ever had on venison.

It's funny - I really like other seasonings on pork (like Sticky Fingers dry rub), but they don't taste nearly as good as Everglades on venison.

One things... this roast came out Medium-Well done at 135F on the inside. Next time I'm gonna stop it at 125F. I like it a bit rarer. Still... its was very moist and tasty.

I criss-cross the bacon over the top of the roast and leave no spot uncovered. I'd love to figure out how to cover the bottom of the roast too. I've thought about tying it around the roast.

The only roast I saw done on a rotisserie came out very dry. You might get away with it by basting with oil. Have not tried this though.

I've got 8 more hams in the freezer to cook this summer. I might do two on the next shoot!

[Bill Gunn]

Thanks a lot for the info, looking forward to doing this, and will let you know....

Bill

[Altjaeger]

Thanks, a moist venison roast still eludes me, even in condensed creme soup done in a slow cooker. I normally cook as steaks or tip done rare.

[Twanger]

One thing... I buy the cheapest most thinly sliced bacon I can find. It covers more that way.
In this case all you really want is the fat, and any meat that comes along in the bacon is a bonus. :D

[SeniorCoot]

Sounds great- me I use my jerky marinade and inject it just before putting it in my elec smoker cooker with apple wood for smoke-- very tasty also-Never use bacon- i baste it with Smokin Willie's Mop. Today i am doing a brisket- pork butt- and turkey for father in law's 91st BD-- simple meal- with pot salad- cole slaw- gr salad- and for me BEER. I'm up early enough to go fishing but will have to wait till Mon.

[Alan R McDaniel Jr]

I've injected them with Cajun Butter, wrapped them completely in bacon and tied it all on with cotton twine, seared it real good and smoked at 200 - 300 for about 6-7 hours. with the last two hours wrapped in foil. It was moist and flavorful.

Sliced thin it is out-this-world for sandwiches.

Alan