Smoked deer ham
Instructions:
- 1 (5 to 8-pound) deer ham, trimmed neatly
- 1/2 cup Worcestershire sauce
- 1 cup Italian dressing
- 1 tablespoon cayenne red pepper
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 cup chopped onions
- 1/2 cup soft butter
- Put ham in large container; cover with mixture of all remaining ingredients. (Can slice holes in meat so it can soak inside better, or pierce completely with fork.)
- Cover good; soak overnight or about 10 hours.
- Rotate often, about every 2 or 3 hours to marinate.Put on smoker and let smoke for 6 hours; turn and smoke 4 more hours or until tender.