This simple twist to a classic shore lunch fish fry will have everybody wanting you to catch more crappies. The recipe works well with just about any panfish...Read more
Kris Starling 7/17/2015
Amazing Venison Ham Barbeque. Great as a meat dish for supper or as for BBQ sandwiches at a Tailgating event.
Recipe based on 18 to 20 lb. deer ham
– 20 lb. Venison Deer Ham (Bone in)
– 3 16 oz. packages of Thick Cut Smoked Bacon
– 1 Xtra Large Oval Foil Turkey Roasting Pan to fit Ham
– 1 Aluminum foil to Bake Rub
– 4 oz. Lawry’s Garlic Salt with parsley
– 1 oz. Black Pepper
– 1 oz. Table Salt
– 1 oz. Flavor Salt
– 1 oz. Tony Chachere’s Original Creole Seasoning
Take a whole Ham with a shortened shank. Approx. 18 to 22 inches long. Ring cut the ham every 1.5 inches all the way around the ham down to the bone. Insert 60% of the bacon in every ring cut (slot) all the way around the ham. Mix all the spices together and then thoroughly cover the ham with ¾ of the rub. Place the remainder of the bacon over the top of the ham completely covering it. Sprinkle the remainder of the rub over the bacon. Place heavy duty aluminum foil in the bottom of an Xtra Large Oval Foil Turkey Roasting Pan to fit Ham. Use extra foil to cover Ham while roasting. Place the Ham into the Xtra Large Oval Foil Roasting Pan. You will want to use the aluminum pan as it will be thrown away. Pull the aluminum foil up an around the Ham and roll together to seal it. Bake the Ham for (Approx) 3 hours at 370 degrees. (Goal of this step is to cook the ham to about 70 % done.) Once you have reached the 70% done level, take the ham from the oven and let cool for an hour. (Note: you can cook in the oven a day in advance and place in the refrigerator for a day). Take the 70% cooked ham and place on a cutting board. Using an electric knife (easier) cut all the meat off the bone into ½ to ¾ inch pieces. Cut all the bacon up with the ham and leave in the meat. Remove the aluminum foil from the baking pan saving the juices. Place all the meat with bacon back into the baking pan along with the juices from the baking. Mix all together. Now for the fun part! Set up your smoker for indirect cooking and bring the temp up to 225. (Temp is not critical as meat will cook easily). You can use coal or electric for the smoker grill. Using your favorite smoking wood ( I use Pecan) start smoking the meat. The goal is to get as much smoke in the meat as you can. With the meat tray off-set from the heat you can easily open the smoker every 20 minutes (or so) and stir the meat over mixing all the smoke into the meat and bacon. As you cook, the bacon will almost disappear with its juices going into your Venison. When you feel the meat is ready (making sure not to dry the meat out) you are ready to serve it. I like half of it straight off the grill and the other half I mix with my favorite BBQ sauce. Great as a meat dish for dinner or on buns for sandwiches. We store the left overs and eat for several days due to the volume.