How to Cook a Deer Ham on the Grill

Have You Ever Tried to Grill a Deer Ham?

Venison has a wonderful flavor. If you’ve managed to acquire some venison, don’t hesitate to cook it. Nowadays, there are plenty of recipes specifically for venison. True, cooking venison might require a bit more time, but ultimately, it’s entirely rewarding!

Cooking deer meat depends not only on the cut but also on your abilities and your dish preferences. If you are a meat lover then you can go to any extend for a perfect meat dish. The same efforts are required to grill a deer ham, as it takes a long time to grill.

What is a Deer Ham?

A deer ham is the thigh meat from the hind leg of a deer, elk, or a similar animal. If you like to hunt and you have your own venison then review proper butchering and storage tips and techniques so that you can keep the meat safe. It is also essential to prevent the meat from becoming overly gamey. Because venison is considerably leaner than beef, brine it before roasting. Brining adds flavor to the meat along with moisture, so it cooks juicy and tender.

How Long Should we Grill a Deer Ham?

When we cook meat the first thing important is to smoke it slowly and tightly. The ideal temperature to cook a deer ham is between 175 degrees Fahrenheit to 200 degrees Fahrenheit. Keep checking the internal temperature by inserting the probe thermometer into the thickest part of the meat. Do not allow the probe to strike the bone. Smoke for 2 to 5 hours or until the internal temperature reaches not less than 120 degrees Fahrenheit and not more than 140 degrees Fahrenheit.

How to Cook a Deer Ham on the Grill

Preparation time – 20 minutes

Cooking time – 3 hours

Serves 2 to 4 people

Ingredients Required

  • 1 venison roast (roughly 1 lb)
  • 1/2 gallon water
  • 1/2 cup salt
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 1 tsp curing salt (I used Tender Quick)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp thyme

Instructions to Follow

Step 1-To prepare your brine, put everything into a large stockpot on the stove. Heat to a boil, stirring occasionally.

Step 2-Remove from heat and let it cool completely.

Step 3-Add venison roast to the brine and cover. Refrigerate for 6 days. If you’re working with a roast over 2 pounds you will want to double the brine and let it refrigerate for 8-10 days. This is curing the meat.

Step 4-Preheat your pellet grill to 180 degrees.

Step 5-While preheating, remove the venison from the brine and let it air dry on a plate.

Step 6-Once the grill is preheated, smoke the venison roast for an hour and a half. Then, crank the heat up to 275.

Step 7-Use your meat probe to keep track of the internal temperature. Once the internal temperature reached 180, your ham is done.

Step 8-Let the ham cool slightly before cutting. It will look, smell and taste extremely similar to a pork ham! If you’re not going to serve it right away, wrap it in saran wrap to help preserve moisture.

Step 9-You can pan-fry, substitute for any recipe calling for ham, or just eat it sliced!

How Can We Serve the Deer Ham?

Many cooks find that the stronger flavor of wild game meat can make it more difficult to season well. Here herbs offer the perfect solution. Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game types of meat.

Frequently Asked Questions

Q1: What is the best way to cook venison?

Ans: Cooking a venison steak is not a difficult task. Grill the steak or cook it in a skillet. The best to cook deer meat is on a hot grill, or in a very skillet on the stove. Both methods are affordable and cook the meat properly. It is important to give the meat a proper temperature so it cook properly.

Q2: At what temperature do we have to cook a deer ham?

Ans: Meat should be grilled slow and low. It is suggested to cook meat between 175 degrees Fahrenheit to 200 degrees Fahrenheit with an internal probe thermometer stuck in the thickest part of the venison. Do not let the probe hit the bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120F and no higher than 140F.

Q3: How can we cook deer meat without drying it out?

Ans: It is good to cook venison meat at medium-rare. Leave the meat on the covered plate to keep it warm. Leaving them on the grill too long or keeping them warm will also result in dry steaks.

Q4: Is it necessary to soak venison before cooking it?

Ans: Often people soak deer meat before getting onto the actual preparation. We do not say that this is necessary but if you will do it then go ahead. It won’t hurt anything. Buttermilk is sometimes used for this purpose, and the theory is that acid in buttermilk helps with the meat as vinegar does.

Q5: Which soaking liquid is best to soak deer meat before cooking?

Ans: The most popular soaking liquids are saltwater, buttermilk, vinegar, lemon juice, white milk, and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don’t find it all that helpful.

Q6: Should we wash deer meat?

Ans: Rinsing out the cavity with cold water soon after the deer has been killed can help by removing any bacteria that is a part of the spilled material. In most cases, leaving the hide on the deer keeps the meat surface clean (prevents bacterial contamination) and prevents the outside of the carcass from drying out

To Wrap it Up

Indeed cooking a deer ham takes a lot of time for preparation and cooking. But if you are a meat lover than it is the perfect meat choice for you. The most important thing is to keep checking the internal temperature for perfect grilling.

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