SMOKED VENISON HAM
Updated: Sep 16
This Smoked Venison Ham recipe is a perfect way to transform tough cuts from deer into something delectable.
Check out more of my venison dishes. Like this ground venison collection, smoked backstrap, and snack sticks.
THE BEST CUTS TO USE
When is comes to making ham from venison, you're going to want to choose the right cut for the job.
If you're looking to make ham that is fork tender and pulls apart easily, you're going to want to use cuts with the most connective tissue. These would be the necks, shanks and shoulders of a deer. And to achieve this, you're going to want to use my two step cooking method listed below.
If you want to make a deer ham that you can slice thinly like deli meat or ham steaks, then the ball roast or football roast is that you're after. The trick with this hunk of meat is to not overcook it. Follow my one step cooking method below.
ONE STEP COOKING METHOD
This method is for cooking with lean cuts of deer containing low amounts of connective tissue. I prefer to use a leg roast (football roast).
While the leg roasts of deer do contain intermuscular connective tissue, it tends to melt away with a low and slow smoke.
And just how low of a smoke? I recommend starting off in smoker thats set somewhere between 150 to 180 degrees F. Smoking at these low temperatures will increase the time the meat is exposed to the smoke. Which in turn, gives you a smokier tasting piece of meat while lowering your risk of overcooking it.
You can then increase the temperature of the smoker to around 200 degrees F. Smoke at 200 degrees F until you reach an internal temperature of 140 degrees F.
The final step is to let the meat rest properly before slicing. Let the meat sit at room temperature between 30 minutes to an hour before cutting. If you plan on eating at a later date, wrap the meat in food grade plastic wrap after it has thoroughly cooled and place in the refrigerator.
TWO STEP COOKING METHOD
This is the method to use for tough cuts of venison. In order to render tender smoky results, you will need to use a two step cooking process. First we braise or slow cook the neck until just fork tender and then finish off in a low temperature smoker (preferably between 150 and 210 degrees F.)
I prefer to braise before smoking, because I think the smoke flavor is cleaner or more pronounced. But as with most things food related, this method is subjective. You can totally smoke the deer first for a couple of hours and then braise until tender.
How far you take the tenderness is totally up to you as well. I personally like to braise until the meat can be shredded. This yields a meat that is versatile in how it can be incorporated into other dishes.
Looking for other wild game recipes? These are some of my favorites:
Lastly, if you make this venison ham, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.
VENISON HAM
Brine Time: 5 days
Smoke Time: 2 to 5 hours
Total Cook Time: 4 to 8 hours
Author: Larry White
INGREDIENTS
1 venison roast, neck or shoulder
For the brine
1 gallon of water
pink curing salt (follow the directions on the package)
1 cup kosher salt
1 1/2 cups dark brown sugar
1 cinnamon stick
5 garlic cloves, crushed
1 onion, quartered
2 sprigs of rosemary
For basting (Optional)
1 cup apple cider or juice
For the Glaze
3/4 cup dark brown sugar
1/3 cup dijon mustard
2 tablespoons maple syrup
1 garlic clove minced
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
DIRECTIONS
Make the brine. In a large pot add 2 quarts (1/2 gallon) of water and the brine ingredients.
Bring to a simmer and stir until the salt and sugar have dissolved. Remove from the heat and add the remaining 2 quarts of water to the pot. Place in the refrigerator until completely chilled.
After the water in completely chilled, place the venison in the brine. If the venison isn't fully submerged, place in a narrower container. Place a plate on top of the venison so that it will stay submerged.
Place the pot in the refrigerator and brine the neck for 5 days.
Remove the neck from the brine and rinse it with cold water.
Follow for Necks, Shoulders and Shanks.
Place the meat in a large pot or dutch oven Add enough water to cover the meat by a couple of inches.
Bring to a simmer and cook for two hours and check for tenderness with a fork. If the meat isn't separating fairly easy with the fork, cover and cook for another 45 minutes. Repeat if necessary until the meat is fork tender.
While the venison is braising, make the glaze. Combine the glaze ingredients in a bowl and stir until the sugar is dissolved. Set aside.
Pre-heat your smoker between 180 and 210 degrees F. Smoke the neck for up to 2 hours (depending on how much smoke you like) while basting with apple cider or juice every 30 minutes.
Brush on enough glaze to coat the neck. Smoke for 20 to 30 minutes.
Remove the meat from the smoker. Brush on more glaze if you like. Let the meat rest for 30 minutes before shredding.
Follow for Roasts
Pre-heat your smoker between 150 and 180 degrees F.
Remove the silver skin from outer portion of the meat.
Smoke the meat between 2 and 3 hours. Checking the internal temperature of the meat around the 2 hour mark.
While the meat is smoking make the glaze. Add the glaze ingredients to a bowl and mix until the sugar has mostly dissolved.
Increase the temperature of the smoker to around 200 degrees F.
Smoke the meat until reaches 130 degrees F and brush on a layer of the glaze. You can baste the meat up until this point, but this is optional.
Continue smoking until an internal temperature of 140 degrees F.
Remove the deer meat from the smoker and brush with a little glaze. Let the meat rest for 30 minutes before slicing.
