Al33
Senior Member
No Smoker, No Problem.
I just grilled an entire deer ham and it turned out deeeeeeelicios. I'll admit, I'm no chef and was experimenting, but the dang thang tastes so good I just had to tell somebody and share what I did.
Which was: I took a large knife and cut deep rings into and around the ham spaced about 2 inches apart. I then put liberal amounts of tenderizer in it and on by sprinkling it inside the cuts and rubbing it in. I let it cook on both sides awhile then started basting it with a concoction of Worceshire, Soy sauce, and a little liquid smoke with some Cavendars Greek seasoning mixed in. By far, Worcestershire made up the bulk of the mix and I used prolly a 10 to one mix with the Soy. Could be less, not real sure.
Anyway, I cooked the sucker on low to medium heat most of the day, basting it often with the brew. After it cooled down, I cut all the meat away, gave the bone to my dog, and had myself a couple of samiches. I sure did impress myself and Ol Tex seemed mighty grateful too.
Heck, even my finicky daughter liked it.
I plan on using some of it with some barbecue sauce to pour over a bed of rice with some fresh onion chunks sprinkled on top.
Oh yeah, I let the ham age in an ice cooler for about 10 days keeping it cold. Might be something you would like to try. Didn't require any processing fee, no smoker, and the meat was perfectly cleaned and cared for. For me at least, it made eating it a pleasureable experience.
Al
I just grilled an entire deer ham and it turned out deeeeeeelicios. I'll admit, I'm no chef and was experimenting, but the dang thang tastes so good I just had to tell somebody and share what I did.
Which was: I took a large knife and cut deep rings into and around the ham spaced about 2 inches apart. I then put liberal amounts of tenderizer in it and on by sprinkling it inside the cuts and rubbing it in. I let it cook on both sides awhile then started basting it with a concoction of Worceshire, Soy sauce, and a little liquid smoke with some Cavendars Greek seasoning mixed in. By far, Worcestershire made up the bulk of the mix and I used prolly a 10 to one mix with the Soy. Could be less, not real sure.
Anyway, I cooked the sucker on low to medium heat most of the day, basting it often with the brew. After it cooled down, I cut all the meat away, gave the bone to my dog, and had myself a couple of samiches. I sure did impress myself and Ol Tex seemed mighty grateful too.
Heck, even my finicky daughter liked it.
I plan on using some of it with some barbecue sauce to pour over a bed of rice with some fresh onion chunks sprinkled on top.
Oh yeah, I let the ham age in an ice cooler for about 10 days keeping it cold. Might be something you would like to try. Didn't require any processing fee, no smoker, and the meat was perfectly cleaned and cared for. For me at least, it made eating it a pleasureable experience.
Al
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