Deer Ham Any Ideas??

Just scrolled down and saw another topic on deer ham...this one will not be cured just smoked...
I guess you can only get hams from hogs...LOL
Top and bottom round on cattle...
and lamb legs...
so i guess the right terminology would be deer leg...not shoulder or ham...

If its from the hind leg, its a Ham.

Soak it in a 50/50 mix of water and vinagar overnight which will get the wild taste out of it. Its very lean, so inject it with your favorite marinade.

Smoke at 250 F for about one hour, then wrap in foil. Add pork fat, bacon, etc. Cook until its fork tender- about six hours depending on your fire.

The pork fat cap is an excellent idea. Turn the dial all the way up, or 250* and cook until internal meat temp is 145*. Take out and wrap in HD foil and a big towel for a while. It is too lean to cook any slower than 250*. Also, you want the pork fat to melt alot. Venison is good when seasoned a little spicey. Some folks will say 145* is too done for a venison roast. I have had some very good deer hams and shoulders done at 135*, and sliced tender. Alot depends on the age and sex of the animal.

Let us know how it goes. Photos would be great!