How to Make A Smoked Deer Ham

Learn how to make smoked deer ham to use for a holiday ham, soups, or sandwiches with this deer ham recipe.

This home-cured and smoked venison ham is wet-brined and then smoked to perfection for an incredible meal to serve to friends and family. The flavors of this homemade deer ham will leave you amazed, and it’s easier to make than you might think. Whether you’re serving it as the centerpiece for a holiday feast or slicing it thin for school lunches, this deer ham recipe is sure to impress.

Curing a cut of wild game to make your own ham is not only satisfying but also incredibly versatile. While pork is the most popular protein for ham, you can use almost any meat, domestic or wild. Venison, elk, antelope, and even black bear all work wonderfully. This recipe lets you make your deer ham bone-in or boneless, depending on your preference and available cuts. Personally, I’ve had great success with both mule deer and black bear, and my family loves the unique, smoky flavor.

One of the highlights of making your own smoked deer ham is how it brings people together. I loved slicing this particular deer ham super thin with my meat slicer and packaging it for my daughter’s school lunches. It's pretty cool when your kid can tell everyone at her lunch table that she's eating a deer ham sandwich!

The History of Ham

Ham, a beloved staple in many cuisines, boasts a rich history that spans millennia. The practice of preserving pork leg dates back to ancient times, with early records indicating that the Chinese were among the first to cure hams around 4900 B.C.

This method allowed communities to store meat for extended periods, ensuring sustenance through harsh seasons.

As trade routes expanded, the art of ham curing spread across continents. The Romans, for instance, adopted and refined these techniques, contributing significantly to ham's popularity in Europe. Cato the Elder, a Roman statesman, detailed the "salting of hams" in his writings around 160 B.C., highlighting the importance of this preservation method in Roman society.

In medieval Europe, ham became a culinary centerpiece, especially in regions conducive to curing meat. The term "ham" itself derives from the Old English word "hamm," referring to the bend or hollow of the knee, and began to denote the cut of pork from a pig's hind leg around the 15th century.

The development of various curing methods led to distinct regional specialties, such as Italy's prosciutto and Spain's jamón serrano that inspired my Deer Ham Spanish Croquettes recipe.

In the United States, the tradition of ham curing took root in the early colonial period. By the 17th century, most colonial farmers raised pigs, and the long shelf-life of salt pork and bacon made both staples in early American kitchens.

I just read Little House in the Big Woods to our daughter where Pa makes a ham to feed Laura and the family. My daughter looked up at me and asked, "Can we do that?" Hence the inspiration for making our own deer ham.

Deer Ham Ingredients

• 1 venison hindquarter roast, about 4 to 5 pounds (you can use deer, elk, antelope, or moose)
• 3 quarts water
• ½ cup sugar
• ½ cup kosher salt
• 1 Tablespoon Instacure #1 (also called Prague Powder #1 or Pink Curing Salt)
• ½ cup maple syrup

How to Make Smoked Deer Ham

• Prepare the Brine: In a large container, mix the water, sugar, kosher salt, and curing salt until fully dissolved. The curing salt is essential for safety and achieving that classic ham flavor and color.

• Brine the Venison: Submerge the venison roast (ham) in the brine. Make sure the meat is completely covered. Refrigerate for 4 or 5 days, allowing the brine to penetrate the meat and infuse it with flavor.

• Dry the Ham: After 4 or 5 days, remove the deer ham from the brine and pat it dry with paper towels. Place it on a wire rack set over a rimmed baking sheet. Let it dry uncovered in the fridge overnight. This step helps the surface develop a tacky texture, known as the pellicle, which allows the smoke to adhere better.

• Smoke the Ham: Preheat your smoker to 250 degrees F and choose your favorite wood chips for smoking. I recommend hickory or applewood for a balanced flavor. Smoke the venison ham for 1 hour. Then, reduce the smoker heat to 225 degrees F. Heat the maple syrup in the microwave until warm and brush it generously over the ham.

• Continue smoking, brushing with maple syrup every hour, until the ham reaches an internal temperature of 130 degrees F. Use a meat thermometer for accuracy.

• Cool and Slice: Once the deer ham is fully cooked, remove it from the smoker and let it cool for at least 30 minutes on a large cutting board. Chop it into bite-size pieces for soup, slice it thinly for sandwiches, or serve it warm as a main course. Either way, it’s sure to be a hit.

Pro Tips For A Perfect Smoked Deer Ham

• Choose the Right Wood Chips: Hickory imparts a bold, smoky flavor, while applewood adds a subtle sweetness. You can also mix the two for a complex profile.
• Monitor the Temperature: Consistent smoker temperature is crucial. Use a reliable thermometer to ensure your venison ham cooks evenly.
• Experiment with Glazes: Maple syrup is a classic choice, but you can also try honey or a brown sugar and mustard glaze for a different twist.

Cured and Smoked Ham Serving Ideas

Your smoked deer ham is incredibly versatile. Serve it warm alongside roasted vegetables and mashed potatoes for a holiday dinner. Make Croquettes to serve as a appetizer for your next party. Slice it thin and layer it onto sandwiches to send with your kids to school. Or dice it up and add it to omelets, soups, or breakfast casseroles for a smoky flavor boost.

Come Deer Hunting in North Dakota

If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

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