Cured Smoked Venison Ham
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
- 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.
- Apply the cure to the venison, making sure it’s completely covered.
- Cover the bowl with plastic wrap or a tight fitting lid and refrigerate for 12 days. Turn the roast over after 6 days.
Smoking
- After the brining process is complete, rinse all the cure off the venison.
- Immerse the venison in a water bath for 2 hours.
- Rinse the venison one more time to make sure the last bit of cure has been removed.
- Pat the venison dry and let stand at room temperature while you heat your pellet grill or smoker to 180F degrees.
- 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.
- Once the temperature of 180F has been reached, place the venison on the grill.
- 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.
- Continue cooking until the internal temperature of the ham reaches 145F degrees, then remove it from smoker.
- 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.