Best 2 Best Venison Ham Recipes

Venison ham, a culinary delight crafted from the hindquarters of a deer, offers an exquisite taste experience that has captivated meat enthusiasts for generations. This lean and succulent cut of venison, often referred to as venison ham, originates from the upper rear leg of the animal, renowned for its rich flavor profile and versatility in culinary applications. Whether you prefer the classic taste of roasted venison ham with its crispy exterior and tender, juicy interior, or adventurous dishes infused with bold spices and aromatic herbs, this versatile cut presents endless opportunities for culinary exploration. In this comprehensive guide, we embark on a journey to discover the best venison ham recipes that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

VENISON ROAST

Venison Roast image

"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.

Provided by Taste of Home

Categories Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 venison roast (3 to 4 pounds)
10 whole garlic cloves, peeled
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons onion powder, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
7 medium carrots, quartered
5 small onions, quartered
1 tablespoon beef bouillon granules
1 teaspoon browning sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.

SMOKED DEER HAM

Smoked Deer Ham image

This recipe comes from "Best of the Best From the Great Plains Cookbook". I'm publishing it in honor of one of Zaar's members who, sadly, has a disability making her incapable of appreciating venison. How this occurred is open to debate, as she was originally a Minnesota girl and should not be suffering so. The opinion among some is that it is a side effect of a unique, spiritual, liquid fast that she assiduously practices. It is my hope that this recipe will cure her affliction. (The long preparation and cooking times are for marinating and smoking the ham. Despite the joking description, this really is pretty good.)

Provided by Vina7737

Categories Deer

Time 22h

Yield 1 ham

Number Of Ingredients 8

Ingredients

1 (5 lb) venison butt, neatly trimmed.
1/2 cup Worcestershire sauce
1 cup prepared Italian salad dressing
1 tablespoon cayenne pepper
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
1 cup chopped onion
1/2 cup soft butter or 1/2 cup olive oil

Steps:

Mix together all ingredients, except venison.
Place venison in a large container with a tight fitting lid (or use self-stick cling film).
Poke holes with a narrow bladed knife throughout the meat and cover with the mixture of remaining ingredients.
Cover well, refrigerate, and marinate at least 10 hours.
Put on smoker and allow to smoke for 6 hours.
Turn over and smoke for at least another 4 hours and up to 6 hours.

Nutrition Facts : Calories 1689.8, Fat 160, SaturatedFat 69.1, Cholesterol 244, Sodium 12873.8, Carbohydrate 74.6, Fiber 5.3, Sugar 40.9, Protein 4.7

Tips:

Choose the right venison cut: For ham, select a well-marbled cut from the hindquarter, such as the rump or top round.
Soak the venison: Soaking the venison in a brine or marinade for several hours or overnight helps tenderize the meat and infuses it with flavor.
Use a dry rub: A dry rub made with spices and herbs enhances the venison's natural flavor. Apply the rub to the meat several hours before cooking.
Smoke the venison: Smoking the venison over indirect heat at a low temperature (225-250°F) for several hours gives it a rich, smoky flavor.
Monitor the internal temperature: Use a meat thermometer to ensure that the venison reaches an internal temperature of 145°F for medium-rare or 160°F for medium.

Conclusion:

Venison ham is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're smoking it, roasting it, or grilling it, following these tips will help you create a tender, flavorful venison ham that your family and friends will love.