I have to admit - I love wild boar, but I usually keep the pork chops and make them grind everything else up for sausage. But with the smoker lingering in our future, I had a couple of hams saved in the freezer. Put a mix rub of garlin, cayenne, black pepper and some "hog rub" <gasp> store bought stuff I had in the cabinet. I didn't wrap this in bacon, since the venison quarters are above it, wrapped in bacon, and dripping down. Pulled at an internal temp of 161. Haven't sampled yet - in the cooler. Nothing lost if it doesn't come out tho, still have plenty of ground breakfast sausage in the freezer.