Venison ham

According to Wikipedia, a “ham” is “the thigh and rump of pork, cut from the haunch of a pig or boar.” I would like to expand this definition; after all, other animals have perfectly delicious haunches! The hearty accolades we received last night after serving a large smoked venison ham at a 12-person holiday dinner party prove this contention.

The large ham came from a doe my husband shot early this fall. After we had it smoked at Jerome Country Market, we froze it and waited until we had occasion to feed a crowd. With the last day of autumn upon us and Christmas right around the corner, we thought it was a perfect time to have each of our immediate families over for our Second Annual Winter Solstice Celebration.

After letting the ham thaw in the fridge, I slathered it with a mixture of butter, molasses, brown sugar, cider, bourbon and cinnamon and cooked it at 325 degrees for 2.5 hours, basting occasionally. Steve then carved it up, and it was promptly devoured by both venison lovers and those who have traditionally been a little “iffy” about deer meat.

I’m not sure the glaze had much impact on the taste, but the flavor itself was indeed marvelous. The ham was succulent, flavorful and fresh. We might just have started a new tradition!

Here is a venison ham with no bone; ours was bone-in.


Published in: on December 21, 2009 at 5:18 pm  Leave a Comment  
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