SMOKED DEER HAM I

      Title: SMOKED DEER HAM I
  Categories: Wildgame
       Yield: 1 Servings
  
       1    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.
   
   Recipe date: 12/12/87
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