I'm picking up a couple of whole deer legs this afternoon from a buddy of mine and I plan on wet curing them into hams before smoking them. I've read on some other sites that the deer ham has a glad in it that can have an unpleasant taste requiring its removal and/or the de-boning of the ham. Has anyone heard of this before? I am also shopping around for a savory/peppery style rub for the deer hams. Any help would be appreciated.