Ham recipe question

[Dr. Evil]

Anyone ever take a whole, boneless deer ham and butterfly it out real flat and thin? Then stuff it with something and roll it up and tie together to smoke? What did you stuff it with? Thinking chopped mushrooms, garlic, onions, artichokes.... Love to hear your thoughts.

Thanks

[Geezy Rider]

Why yes, as a matter of fact I have.


Check out my thread in the recipe section.

http://discussions.texasbowhunter.com/forums/showthread.php?t=569220&highlight=Ham

[Dr. Evil]

That looks delicious. Gave me some great tips. Thanks!

[lovetohunt]

Mmmm that looks good

[Uncle Saggy]

Checked out the link...... Now that looks good
I'm with you on the 2 day brine.

I'm going to have to make one

[HeyMikey]

Good looking recipe, and results

[Geezy Rider]

Checked out the link...... Now that looks good
I'm with you on the 2 day brine.

I'm going to have to make one

The longer you brine the venison the more it will take on characteristics of ham. I haven't tried it but I understand that it can be brined for two weeks but I can't wait that long when I'm hungry.

[Capt.Bryan]

I have stuffed other deer meat like tenderloins and backstrap with DJ'S rice dressing with good results. With a deer ham I don't know if you may need to smoke it a few hours and get a good crust on it then move it to a crock pot or oven in a foil pan to allow it to tenderize.