When I was an active hunter, I tried to find ways to cook venison without processing everything. Habit was, keep the backstrap and tenderloin, process everything else. Then I smoked a deer ham... and it was delicious. Fast forward a dozen years or so, and a friend at work shares some venison with me. I decide to smoke the ham and shoulder, just like years ago, even the same smoker. I had a scare when the smoker heated up to 300 degrees, something that I have never had a problem with, but the ham turned out ok - I haven't cut the shoulder yet. Oh, I guess that I should mention that the ham is deboned, with a lot of the grissel and the gland removed. It is rolled up with Conecuh sausage inside and wrapped with a bacon weave. I've eaten way too much of the ham, and it was long overdue!
