Smoked Deer Ham

Instructions

1. Prepare the deer ham by trimming any excess fat and silverskin. Rinse the ham under cold water and pat it dry with paper towels.

2. In a bowl, combine the brown sugar, kosher salt, black pepper, garlic powder, onion powder, paprika, ground mustard, and cayenne pepper. Mix well to create a dry rub.

3. Generously coat the deer ham with the dry rub, making sure to cover all sides evenly. Massage the rub into the meat to ensure it adheres well.

4. Place the seasoned deer ham in a large resealable plastic bag or a covered container. Refrigerate for at least 24 hours to allow the flavors to penetrate the meat.

5. When you're ready to smoke the deer ham, remove it from the refrigerator and let it come to room temperature for about 30 minutes.

6. Preheat your smoker to 225°F (107°C) and add your favorite smoking wood chips or chunks. Oak, hickory, or apple wood are great choices for enhancing the flavor of the deer ham.

7. Once the smoker is ready, place the deer ham directly on the grill grate. Close the lid and smoke the ham for approximately 4-6 hours, or until it reaches an internal temperature of 160°F (71°C).

8. During the smoking process, baste the deer ham with maple syrup every hour to add a sweet glaze and keep the meat moist.

9. Once the deer ham reaches the desired temperature, remove it from the smoker and let it rest for 15-20 minutes before slicing.

10. Slice the smoked deer ham thinly and serve alongside your favorite sides and sauces.