hey i got a big fallow deer rear ham. i would like to put on the pit sunday. let me hear your dos and donts. thanks
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Slow. Hows that?
Hickory wood with a bit of mesquite
Do you have a thermometer on the pit? 250 degress
I've had regular hams that before cooking the cook stabbed it with kniife and inserted a piece of pickled jalapeno.
I've done this with turkey, after getting a smoke layer, lay a piece of salt pork on top and wrap in foil. The hunk of pork fat will render while cooking basting the ham. Or find another way to keep your ham moist while cooking.
Even wild hog hams are pretty lean.
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