Smoking a whole Venison Ham...

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I am planning on smoking a whole deer ham this week. When we cook some recipes, we wrap the meat in bacon, sooooo.....
What if I rendered some salt pork, injected the fat into the ham, and smoked it? Thoughts???
Ed

I love vegetarians. I only eat vegetarians!

 

[jmabbott888]

We smoked a pork ham & have done some turkeys, all we ever did was make em look like heroin addicts (tract marks from injecting them) with the cajun seasonings from cabelas, & keep the smoke going real heavy for 4 to 5 hours. Hope this helps.

 

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Well, not many replies, but if you care here are the results:
EXCELLENT!!!!

Here is the recipe:

Smoked Leg of Venison with Pineapple Glaze

Ingredients:
1 Whole venison hind quarter
1 lb Fat Back (salt pork), chopped
12 cloves Garlic, peeled and chopped
½ cup granulated sugar
¼ cup Worcestershire sauce
½ cup juice of pineapple and/or mandarin orange
1 cup crushed/ chopped pineapple
1 tbl ground black pepper
2 tbl table salt
2 tsp cayenne powder

The Night Before:
Place pork into a cast iron pot and cook on med-hi until crisp. Remove pork, set aside and drain. Add garlic to the pork fat and cook on med for approx 5 minutes, stirring occasionally. Add sugar and Worcestershire. Continue stirring and cooking until sugar is melted completely. Remove from heat and let cool slightly. Transfer mixture to a blender and blend until smooth and creamy looking. Set aside about ½ cup of the mixture (refrigerate) and inject the ham with the rest. Use it all, pouring any extra over the ham. Sprinkle salt and cayenne on the outside of the ham (optional).
Place the ham into a cooler or refrigerator overnight.
Glaze:
Soften the ½ cup of mixture which was set aside by heating gently. Do not stir. Skim off the fat and discard. Place the mixture into a saucepan, add juice, pineapple, pepper, and heat it on high until it thickens (reduces) slightly. During the last hour of smoking, pour the mixture over the ham, spooning the pineapple chunks onto the meat. (You may wish to increase the heat during the last hour.)

Smoke the ham using your favorite hardwood (I use white oak.) at 170-200 deg F until internal temperature of 150-160 deg F is reached. (Small ham such as a young whitetail deer- 6 hours)