Smoked Deer Ham I

Yield: 1 servings

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

Wash ham carefully and trim away fat or cartilage. Make small slits in meat with sharpe 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.

Hugg's Note: Electric skillet with hickory nut hulls make excellent smoke generating stuff. Also green maple, bay.