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Smoked Deer Ham



  • 1 (5 to 8-pound) deer ham, trimmed neatly
  • 1/2 cup Worcestershire sauce
  • 1 cup Italian dressing
  • 1 tablespoon cayenne red pepper
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 cup chopped onions
  • 1/2 cup soft butter


  1. Put ham in large container; cover with mixture of all remaining ingredients. (Can slice holes in meat so it can soak inside better, or pierce completely with fork.) Cover well; soak overnight or about 10 hours. Rotate often, about every 2 or 3 hours to marinate.
  2. Put on smoker and let smoke for 6 hours; turn and smoke 4 more hours or until tender.

Posted by FootsieBear at Recipe Goldmine 12/5/2001 9:14 am.

Source: The Oregon Trail Cookbook


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