Hunting Forum

I had a friend give me a about 4 pound deer ham, frozen. I never cooked one before.  My idea is to thaw it in the frig for about 3 days then slow cook it in the crock pot for about 6 hours. Does that sound OK to you guys? Any other ideas how to get it nice and tender?

sounds about right, adjust for tenderness. If you like it falling apart like I do, I cook up to 8 hrs. toss in your taters and veggies during the last hour and your meal is ready all at once.

I'm guessing that it's already been deboned. Put it in the crock pot with a package of Lipton onion and mushroom soup mix, and the appropriate amount of water, throw in some celery, carrots, potatoes, and onions along with a dash of soy sauce, a dash of worcestershire sauce, a bit of garlic powder (not salt), some cajun seasoning, and black pepper. If you cook it at 350 for 3-4 hours, every thing will be done and the meat will be falling apart. I've prepared it this way for over 30 years and never had it turn out wrong. I've also served it to people and didn't tell them it was venison and they raved about how good the beef roast tasted!

Thanks guys. That ham will be my Christmas dinner. It's nice to have friends like that, because I only saw 1 while hunting. Plenty of them in peoples back yards and in farmers fields (private property), but not much to shot at in the woods.

I am thiinking about trying to cure and smoke a venison ham this year... when (if) I get one, that is. Still working on that. Got one more weekend of shotgun season and four weekends of bow season left to hunt.

I have some Maple Bacon and Ham Cure that I bought from Sausagemaker.com. It made some real good buckboard bacon with a pork roast. So I figured why not try it with a nice sized venison roast. I might also add some honey to the mix before injecting it into the roast and soaking it in it. (I am a beekeeper, so I have plenty of that.) Then smoking it low and slow for a long time. Still trying to decide if I should use hickory, pecan, or cherry wood chips for the smoke (or maybe a combination of them).

Slay, go to smokingmeatforums.com, hit forums, scroll down to wild game. They have 2 pages of guys discussing, making and smoking venison hind leg. Hope this helps.

Is it just me or isn't a deer ham supposed to taste like "ham?" I've just ate it in it's natural cooked/smoked state just like a pork ham. Why would you want to make it taste like something else?

Slaymaker, I like your way of thinking! Sounds great!

Posted By GLW on 19 Jan 2013 07:46 AM
Is it just me or isn't a deer ham supposed to taste like "ham?" I've just ate it in it's natural cooked/smoked state just like a pork ham. Why would you want to make it taste like something else?

Slaymaker, I like your way of thinking! Sounds great!

GLW, yep sposed to taste like "Ham" that is unless you is talkin' 'bout the cut and not the process...deer ham could be the cut ie hind leg or the process with cures it and then (most of the time smoked) which can be made from any of the larger primevil cuts...(hinds, shoulders, neck etc...) should turn any man into a dribbling, droolling, total nut case while it's cooking

That fer sure be the prossesed as everyone is referring too TT. Dang it, now I'm hungry again!

I have a de boned ham thawing out right now. I'm gonna try RT4's recipie tonight. Sounds so good!!

How did it turn out for you?

It turned out great! Just as good as I knew it would be. Thanks Uncle Ron!!

Glad to hear it!

Yuppp, thats about how I do it too RT, except I add two finely chopped, large jalipenio peppers!