Round roasts from venison make delicious, lean hams. Smaller animals have thinner muscle groups, making them easier to cure, as the salts can penetrate the entire thickness of the muscle.
Most brines used on commercial hams are simply sugar and salt. The sugar adds depths of flavor, which can be enhanced with the sweet, acidic blend of pineapple.
A Camp Chef pellet grill is ideal for smoking the ham because it has temperature probes to monitor the internal temperature of the meat. Any smoker will work, or you can use a barbecue with a foil tin of wood chips over the heat source.
Venison hams are easy to make, and the tough work is done in the refrigerator over time.
Ingredients
- 4 lbs venison round roasts
- 4 Tbsp Tender Quick (curing salt)
- 4 Tbsp brown sugar
- 1 19-ounce can crushed pineapple
Directions
1. Use 1 tablespoon of cure for each pound of meat, rubbing the salt into all of the surface areas of the meat.
2. Rub the brown sugar into the venison so that it covers all surface areas.
3. Place venison in a large zipper bag or plastic container with a lid and pour pineapple and liquid over the meat.
4. Squeeze out as much air as possible and then place the bag in a refrigerator. Thinner roasts will cure in about 4 days, where big roasts will take 7.
5. Remove venison from the bag and rinse well under cold water, then pat dry with a paper towel. Discard the pineapples and brine.
6. Smoke the venison until it reaches an internal temperature of 160 degrees. The ham can be sliced and served hot (photo below) or kept for cold sandwich meat.
