Smoked Venison Ham (Deer Ham)
Lean, cured venison hind leg slowly smoked over apple wood until juicy, tender, and deeply flavorful. This smoked deer ham is a wild game twist on classic pork ham, perfect for special dinners, sandwiches, and leftovers.
Equipment
- Smoker
- Digital kitchen scale
- Internal probe thermometer
- Large food-safe brining container
- Sharp carving knife
- Cutting board
- Heat-resistant gloves
Ingredients
Venison Ham
- 4-5 lb bone-in venison hind leg (deer ham) trimmed of excess fat and silver skin
Curing Brine
- 3.5 qt cold water
- 1 cup kosher salt
- 1 cup brown sugar light or dark
- 1 tbsp whole black peppercorns
- 1 tbsp juniper berries crushed
- 1 tbsp whole allspice crushed
- 4 cloves garlic crushed
- 3 bay leaves
Dry Rub
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp freshly ground black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary crushed
Maple-Bourbon Glaze (Optional)
- 1/2 cup bourbon
- 1/4 cup maple syrup
- 2 tbsp soy sauce
- 1 tbsp mesquite or all-purpose BBQ rub
For Smoking
- 2-3 cups apple wood chunks or chips or a mix of apple and oak
Instructions
- Trim the venison hind leg: remove excess surface fat, silverskin, and any ragged edges so the ham is smooth and even. Pat dry with paper towels.
- Make the curing brine: In a large pot, combine cold water, kosher salt, brown sugar, peppercorns, juniper berries, allspice, garlic, and bay leaves. Stir until salt and sugar dissolve. Chill completely.
- Submerge the venison ham fully in the cold brine in a food-safe container. Weigh it down if needed so it stays under the surface. Cover and refrigerate.
- Cure the ham in the fridge for about 2 days per pound of meat (for a 4–5 lb ham, 8–10 days), turning the ham every day so it cures evenly all the way through.
- After curing, remove the ham from the brine, rinse under cold water, and pat very dry. Place on a rack and refrigerate uncovered for 12–24 hours to dry the surface and form a tacky pellicle that holds smoke better.
- In a small bowl, mix the dry rub: olive oil, kosher salt, brown sugar, smoked paprika, black pepper, thyme, and rosemary to form a paste. Rub this all over the dried venison ham, pressing it into all sides.
- Preheat your smoker to 175–200°F (80–95°C). Set it up for indirect heat and add apple wood chunks or chips for a clean, steady smoke.
- Insert an internal probe thermometer into the thickest part of the ham, avoiding bone. Place the ham in the smoker, fat side up if there is a fat cap, and close the lid.
- Smoke the deer ham, maintaining a smoker temperature between 175°F and 200°F. Add wood as needed to keep a thin, blue smoke. Plan on about 4–6 hours, depending on the size of the roast.
- While the ham smokes, make the maple-bourbon glaze (optional): Simmer bourbon in a small saucepan until slightly reduced, then stir in maple syrup, soy sauce, and mesquite/BBQ rub. Let cool slightly.
- When the venison ham reaches about 130°F (54°C) internal temperature, begin brushing with the maple-bourbon glaze every 15–20 minutes during the last part of the cook.
- Continue smoking until the internal temperature reaches 145°F (63°C) for a juicy, fully cooked ham. Always go by internal temperature rather than time.
- Remove the smoked venison ham from the smoker and tent loosely with foil. Let rest for 30–60 minutes. This resting time lets the juices redistribute and keeps the meat moist.
- Slice the ham thinly against the grain with a sharp carving knife. Serve warm as a main dish or cool completely for sandwiches, charcuterie boards, and leftovers.
Notes
For deeper cure and flavor, stick to the guideline of about two days of curing per pound of venison. Apple wood gives a mild, sweet smoke; mix in hickory or oak for a stronger profile. Always monitor internal temperature with a probe thermometer rather than relying on time alone. Leftover smoked deer ham is excellent in omelets, sandwiches, soups, and casseroles.