Thread: Smoked Dee Ham

I smoked a deer ham yesterday and it turned out really well. I have done this in the oven for years and thought I would try it in the smoker this time. I left the bone in and put it an a cast iron dutch oven. I put several pieces of bacon around the ham and then covered it all with sour cream. I put it on the smoker with the dutch oven uncovered for eight hours. With the cold and the wind I did not think it was done enough so I put the lid on it and finished cooking it inside in the oven on 350 for about an hour. The internal temperature was 195 deg. when I finished. When I cook it in the house, we cook it on low heat for several hours. This is a favorite with everyone that has tried it.

Use to put boned rear quater in large turkey bag with 4 sticks of butter and around 10 onions in bag sealed wrapped in bunch of foil then put on tripod over campfire cooked it slow and all day meat was so tender it would fall apart