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Print this Recipe    Deer Ham

Smoked Deer Ham

1 deer ham, 8-10 lb
3 T red pepper
1/2 c salt
1/4 c vinegar
4 T pepper, black

Wash ham carefully and trim away fat or cartilage. Make small slits
in meat with sharp knife about 2 in. apart and 1 in. deep, all
over the roast. Make a paste of the ingredients and stuff each cut
slit with a small teaspoon of seasoning paste. Rub remaining
seasoning over outside of roast. Seal tight in a container and
refrigerate for 24 - 48 hours, turning over 2 or 3 times. When
ready to cook, place on spit over coals and smoke approximately 4
- 5 hours. When done, wrap in foil and keep very warm till serving.

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