STAR CITY VENISON HAM

    So the hard work is done....

You have harvested and processed your deer and most importantly, you have saved a whole back ham!

Now the fun begins...you are creating a tasty treat that will pass the entire familes taste test.

     Let's get started.....

Make sure you read over all ingredients & tools before anything else and use the pictures that I added at the bottom of the article for visual aids.

NECCESSARY INGREDIENTS AND TOOLS

* Whitetail back ham 10-15lbs

* 5 Gallon bucket

* 8 litres of water

* 3 cups Kosher salt

* 4 cups Turbinado sugar

* 1 cup Molasses

* 1 teaspoon ground cloves

* 3 tablespoons of Insta Cure #1

* 1 lb thick bacon

* Several sharp knives including a filet knife

* Slicer(optional)

**additional suggestions**

*Bay leaves and any other spices and herbs of your liking to add to the brine

BRINING PROCESS

* Bring 2 of the 8 litres of water to a boil in order to disslove the salt and sugar, then add the other 6 litres of water and the other ingredients to create the brine.

**Essential Step- Use an injector or stitch pump to inject portions of the completed brine into the ham along the bone and any other parts of the ham you see fit.

* Now drop the entire ham into the 5 gallon bucket and add the brine. The ham leg bone should be cut fairly close to where the meat ends to both fit into the bucket comfotably, but also to accomodate your smoker. Add water to the brine if needed to make sure the entire ham is covered in liquid. Use a ceramic plate to weigh down the ham to make sure that it stays down in the brine.

* Place the ham/brine filled bucket in the refrigerator for 6 days.(If the ham is 10lbs or less brine for only 5 days) I suggest removing the ham briefly after 3 days and stir the brine completely and place ham back in.

* After the brining process is complete remove the ham and wash well with cold water and pat dry.  

SMOKING AND BAKING PROCESS

* Place your ham into a pre-heated smoker (160-180 degrees entire time) and smoke for 6-7 hours depending on weight of ham. I used "mesquite wood chips" and a propane smoker. Soak the wood chips in water for at least 1 hour before use and change out the wood chips half way through the smoking process with fresh ones.

* Once the smoking process is complete allow the ham to set for 1 hour. I entwined 1lb of bacon and layed it on top of the roast before placing it in the oven. Place the ham into a pre-heated 325 degree oven and let bake for 1.5-2 hours or untill the internal temp of the ham can be measured at 140 degrees. Be very careful to not overcook your Star City Venison Ham. Once it has reached an internal temp of 140 degrees your done!

* Remove and allow to rest for 1 hour. 

* Grab yourself a quality IPA(suggestion Get Bent by Parkway Brewery) and get ready to finish your masterpiece. The IPA will help to accentuate the finishing touches!

You are now very close to Nirvana....

* Remove the bacon and place the ham on a cutting surface in an open area. Remove all the quailty cuts from the ham which include the bottom & top rounds, sirloin & eye of round (basically de-boning the ham). I like to clean all the cuts up nice by removing any extra tissue and sinew.(Rubber gloves are your friend during the cutting process)

TIME TO ENJOY AND BRING TO LIFE TASTE BUDS YOU DIDN'T KNOW EXISTED

* If you have a slicer your in luck, but if not there are absolutely no worries. Grab a sharp filet knife and slice the cuts to any thickness you like and indulge.

**Although you have cut the quality steaks out for slicing, please leave no meat on the bone. Get a tupperware container to store any and all(plenty) other small pieces of venison that are delicious.

I want you to notify me when you have taken advantage of this recipe!!

Jeff Phillips

    So the hard work is done....

You have harvested and processed your deer and most importantly, you have saved a whole back ham!

Now the fun begins...you are creating a tasty treat that will pass the entire familes taste test.

     Let's get started.....

Make sure you read over all ingredients & tools before anything else and use the pictures that I added at the bottom of the article for visual aids.

NECCESSARY INGREDIENTS AND TOOLS

* Whitetail back ham 10-15lbs

* 5 Gallon bucket

* 8 litres of water

* 3 cups Kosher salt

* 4 cups Turbinado sugar

* 1 cup Molasses

* 1 teaspoon ground cloves

* 3 tablespoons of Insta Cure #1

* 1 lb thick bacon

* Several sharp knives including a filet knife

* Slicer(optional)

**additional suggestions**

*Bay leaves and any other spices and herbs of your liking to add to the brine

BRINING PROCESS

* Bring 2 of the 8 litres of water to a boil in order to disslove the salt and sugar, then add the other 6 litres of water and the other ingredients to create the brine.

**Essential Step- Use an injector or stitch pump to inject portions of the completed brine into the ham along the bone and any other parts of the ham you see fit.

* Now drop the entire ham into the 5 gallon bucket and add the brine. The ham leg bone should be cut fairly close to where the meat ends to both fit into the bucket comfotably, but also to accomodate your smoker. Add water to the brine if needed to make sure the entire ham is covered in liquid. Use a ceramic plate to weigh down the ham to make sure that it stays down in the brine.

* Place the ham/brine filled bucket in the refrigerator for 6 days.(If the ham is 10lbs or less brine for only 5 days) I suggest removing the ham briefly after 3 days and stir the brine completely and place ham back in.

* After the brining process is complete remove the ham and wash well with cold water and pat dry.  

SMOKING AND BAKING PROCESS

* Place your ham into a pre-heated smoker (160-180 degrees entire time) and smoke for 6-7 hours depending on weight of ham. I used "mesquite wood chips" and a propane smoker. Soak the wood chips in water for at least 1 hour before use and change out the wood chips half way through the smoking process with fresh ones.

* Once the smoking process is complete allow the ham to set for 1 hour. I entwined 1lb of bacon and layed it on top of the roast before placing it in the oven. Place the ham into a pre-heated 325 degree oven and let bake for 1.5-2 hours or untill the internal temp of the ham can be measured at 140 degrees. Be very careful to not overcook your Star City Venison Ham. Once it has reached an internal temp of 140 degrees your done!

* Remove and allow to rest for 1 hour. 

* Grab yourself a quality IPA(suggestion Get Bent by Parkway Brewery) and get ready to finish your masterpiece. The IPA will help to accentuate the finishing touches!

You are now very close to Nirvana....

* Remove the bacon and place the ham on a cutting surface in an open area. Remove all the quailty cuts from the ham which include the bottom & top rounds, sirloin & eye of round (basically de-boning the ham). I like to clean all the cuts up nice by removing any extra tissue and sinew.(Rubber gloves are your friend during the cutting process)

TIME TO ENJOY AND BRING TO LIFE TASTE BUDS YOU DIDN'T KNOW EXISTED

* If you have a slicer your in luck, but if not there are absolutely no worries. Grab a sharp filet knife and slice the cuts to any thickness you like and indulge.

**Although you have cut the quality steaks out for slicing, please leave no meat on the bone. Get a tupperware container to store any and all(plenty) other small pieces of venison that are delicious.

I want you to notify me when you have taken advantage of this recipe!!

Jeff Phillips

    So the hard work is done....

You have harvested and processed your deer and most importantly, you have saved a whole back ham!

Now the fun begins...you are creating a tasty treat that will pass the entire familes taste test.

     Let's get started.....

Make sure you read over all ingredients & tools before anything else and use the pictures that I added at the bottom of the article for visual aids.

NECCESSARY INGREDIENTS AND TOOLS

* Whitetail back ham 10-15lbs

* 5 Gallon bucket

* 8 litres of water

* 3 cups Kosher salt

* 4 cups Turbinado sugar

* 1 cup Molasses

* 1 teaspoon ground cloves

* 3 tablespoons of Insta Cure #1

* 1 lb thick bacon

* Several sharp knives including a filet knife

* Slicer(optional)

**additional suggestions**

*Bay leaves and any other spices and herbs of your liking to add to the brine

BRINING PROCESS

* Bring 2 of the 8 litres of water to a boil in order to disslove the salt and sugar, then add the other 6 litres of water and the other ingredients to create the brine.

**Essential Step- Use an injector or stitch pump to inject portions of the completed brine into the ham along the bone and any other parts of the ham you see fit.

* Now drop the entire ham into the 5 gallon bucket and add the brine. The ham leg bone should be cut fairly close to where the meat ends to both fit into the bucket comfotably, but also to accomodate your smoker. Add water to the brine if needed to make sure the entire ham is covered in liquid. Use a ceramic plate to weigh down the ham to make sure that it stays down in the brine.

* Place the ham/brine filled bucket in the refrigerator for 6 days.(If the ham is 10lbs or less brine for only 5 days) I suggest removing the ham briefly after 3 days and stir the brine completely and place ham back in.

* After the brining process is complete remove the ham and wash well with cold water and pat dry.  

SMOKING AND BAKING PROCESS

* Place your ham into a pre-heated smoker (160-180 degrees entire time) and smoke for 6-7 hours depending on weight of ham. I used "mesquite wood chips" and a propane smoker. Soak the wood chips in water for at least 1 hour before use and change out the wood chips half way through the smoking process with fresh ones.

* Once the smoking process is complete allow the ham to set for 1 hour. I entwined 1lb of bacon and layed it on top of the roast before placing it in the oven. Place the ham into a pre-heated 325 degree oven and let bake for 1.5-2 hours or untill the internal temp of the ham can be measured at 140 degrees. Be very careful to not overcook your Star City Venison Ham. Once it has reached an internal temp of 140 degrees your done!

* Remove and allow to rest for 1 hour. 

* Grab yourself a quality IPA(suggestion Get Bent by Parkway Brewery) and get ready to finish your masterpiece. The IPA will help to accentuate the finishing touches!

You are now very close to Nirvana....

* Remove the bacon and place the ham on a cutting surface in an open area. Remove all the quailty cuts from the ham which include the bottom & top rounds, sirloin & eye of round (basically de-boning the ham). I like to clean all the cuts up nice by removing any extra tissue and sinew.(Rubber gloves are your friend during the cutting process)

TIME TO ENJOY AND BRING TO LIFE TASTE BUDS YOU DIDN'T KNOW EXISTED

* If you have a slicer your in luck, but if not there are absolutely no worries. Grab a sharp filet knife and slice the cuts to any thickness you like and indulge.

**Although you have cut the quality steaks out for slicing, please leave no meat on the bone. Get a tupperware container to store any and all(plenty) other small pieces of venison that are delicious.

I want you to notify me when you have taken advantage of this recipe!!

Jeff Phillips

    So the hard work is done....

You have harvested and processed your deer and most importantly, you have saved a whole back ham!

Now the fun begins...you are creating a tasty treat that will pass the entire familes taste test.

     Let's get started.....

Make sure you read over all ingredients & tools before anything else and use the pictures that I added at the bottom of the article for visual aids.

NECCESSARY INGREDIENTS AND TOOLS

* Whitetail back ham 10-15lbs

* 5 Gallon bucket

* 8 litres of water

* 3 cups Kosher salt

* 4 cups Turbinado sugar

* 1 cup Molasses

* 1 teaspoon ground cloves

* 3 tablespoons of Insta Cure #1

* 1 lb thick bacon

* Several sharp knives including a filet knife

* Slicer(optional)

**additional suggestions**

*Bay leaves and any other spices and herbs of your liking to add to the brine

BRINING PROCESS

* Bring 2 of the 8 litres of water to a boil in order to disslove the salt and sugar, then add the other 6 litres of water and the other ingredients to create the brine.

**Essential Step- Use an injector or stitch pump to inject portions of the completed brine into the ham along the bone and any other parts of the ham you see fit.

* Now drop the entire ham into the 5 gallon bucket and add the brine. The ham leg bone should be cut fairly close to where the meat ends to both fit into the bucket comfotably, but also to accomodate your smoker. Add water to the brine if needed to make sure the entire ham is covered in liquid. Use a ceramic plate to weigh down the ham to make sure that it stays down in the brine.

* Place the ham/brine filled bucket in the refrigerator for 6 days.(If the ham is 10lbs or less brine for only 5 days) I suggest removing the ham briefly after 3 days and stir the brine completely and place ham back in.

* After the brining process is complete remove the ham and wash well with cold water and pat dry.  

SMOKING AND BAKING PROCESS

* Place your ham into a pre-heated smoker (160-180 degrees entire time) and smoke for 6-7 hours depending on weight of ham. I used "mesquite wood chips" and a propane smoker. Soak the wood chips in water for at least 1 hour before use and change out the wood chips half way through the smoking process with fresh ones.

* Once the smoking process is complete allow the ham to set for 1 hour. I entwined 1lb of bacon and layed it on top of the roast before placing it in the oven. Place the ham into a pre-heated 325 degree oven and let bake for 1.5-2 hours or untill the internal temp of the ham can be measured at 140 degrees. Be very careful to not overcook your Star City Venison Ham. Once it has reached an internal temp of 140 degrees your done!

* Remove and allow to rest for 1 hour. 

* Grab yourself a quality IPA(suggestion Get Bent by Parkway Brewery) and get ready to finish your masterpiece. The IPA will help to accentuate the finishing touches!

You are now very close to Nirvana....

* Remove the bacon and place the ham on a cutting surface in an open area. Remove all the quailty cuts from the ham which include the bottom & top rounds, sirloin & eye of round (basically de-boning the ham). I like to clean all the cuts up nice by removing any extra tissue and sinew.(Rubber gloves are your friend during the cutting process)

TIME TO ENJOY AND BRING TO LIFE TASTE BUDS YOU DIDN'T KNOW EXISTED

* If you have a slicer your in luck, but if not there are absolutely no worries. Grab a sharp filet knife and slice the cuts to any thickness you like and indulge.

**Although you have cut the quality steaks out for slicing, please leave no meat on the bone. Get a tupperware container to store any and all(plenty) other small pieces of venison that are delicious.

I want you to notify me when you have taken advantage of this recipe!!

Jeff Phillips

    So the hard work is done....

You have harvested and processed your deer and most importantly, you have saved a whole back ham!

Now the fun begins...you are creating a tasty treat that will pass the entire familes taste test.

     Let's get started.....

Make sure you read over all ingredients & tools before anything else and use the pictures that I added at the bottom of the article for visual aids.

NECCESSARY INGREDIENTS AND TOOLS

* Whitetail back ham 10-15lbs

* 5 Gallon bucket

* 8 litres of water

* 3 cups Kosher salt

* 4 cups Turbinado sugar

* 1 cup Molasses

* 1 teaspoon ground cloves

* 3 tablespoons of Insta Cure #1

* 1 lb thick bacon

* Several sharp knives including a filet knife

* Slicer(optional)

**additional suggestions**

*Bay leaves and any other spices and herbs of your liking to add to the brine

BRINING PROCESS

* Bring 2 of the 8 litres of water to a boil in order to disslove the salt and sugar, then add the other 6 litres of water and the other ingredients to create the brine.

**Essential Step- Use an injector or stitch pump to inject portions of the completed brine into the ham along the bone and any other parts of the ham you see fit.

* Now drop the entire ham into the 5 gallon bucket and add the brine. The ham leg bone should be cut fairly close to where the meat ends to both fit into the bucket comfotably, but also to accomodate your smoker. Add water to the brine if needed to make sure the entire ham is covered in liquid. Use a ceramic plate to weigh down the ham to make sure that it stays down in the brine.

* Place the ham/brine filled bucket in the refrigerator for 6 days.(If the ham is 10lbs or less brine for only 5 days) I suggest removing the ham briefly after 3 days and stir the brine completely and place ham back in.

* After the brining process is complete remove the ham and wash well with cold water and pat dry.  

SMOKING AND BAKING PROCESS

* Place your ham into a pre-heated smoker (160-180 degrees entire time) and smoke for 6-7 hours depending on weight of ham. I used "mesquite wood chips" and a propane smoker. Soak the wood chips in water for at least 1 hour before use and change out the wood chips half way through the smoking process with fresh ones.

* Once the smoking process is complete allow the ham to set for 1 hour. I entwined 1lb of bacon and layed it on top of the roast before placing it in the oven. Place the ham into a pre-heated 325 degree oven and let bake for 1.5-2 hours or untill the internal temp of the ham can be measured at 140 degrees. Be very careful to not overcook your Star City Venison Ham. Once it has reached an internal temp of 140 degrees your done!

* Remove and allow to rest for 1 hour. 

* Grab yourself a quality IPA(suggestion Get Bent by Parkway Brewery) and get ready to finish your masterpiece. The IPA will help to accentuate the finishing touches!

You are now very close to Nirvana....

* Remove the bacon and place the ham on a cutting surface in an open area. Remove all the quailty cuts from the ham which include the bottom & top rounds, sirloin & eye of round (basically de-boning the ham). I like to clean all the cuts up nice by removing any extra tissue and sinew.(Rubber gloves are your friend during the cutting process)

TIME TO ENJOY AND BRING TO LIFE TASTE BUDS YOU DIDN'T KNOW EXISTED

* If you have a slicer your in luck, but if not there are absolutely no worries. Grab a sharp filet knife and slice the cuts to any thickness you like and indulge.

**Although you have cut the quality steaks out for slicing, please leave no meat on the bone. Get a tupperware container to store any and all(plenty) other small pieces of venison that are delicious.

I want you to notify me when you have taken advantage of this recipe!!

Jeff Phillips

    So the hard work is done....

You have harvested and processed your deer and most importantly, you have saved a whole back ham!

Now the fun begins...you are creating a tasty treat that will pass the entire familes taste test.

     Let's get started.....

Make sure you read over all ingredients & tools before anything else and use the pictures that I added at the bottom of the article for visual aids.

NECCESSARY INGREDIENTS AND TOOLS

* Whitetail back ham 10-15lbs

* 5 Gallon bucket

* 8 litres of water

* 3 cups Kosher salt

* 4 cups Turbinado sugar

* 1 cup Molasses

* 1 teaspoon ground cloves

* 3 tablespoons of Insta Cure #1

* 1 lb thick bacon

* Several sharp knives including a filet knife

* Slicer(optional)

**additional suggestions**

*Bay leaves and any other spices and herbs of your liking to add to the brine

BRINING PROCESS

* Bring 2 of the 8 litres of water to a boil in order to disslove the salt and sugar, then add the other 6 litres of water and the other ingredients to create the brine.

**Essential Step- Use an injector or stitch pump to inject portions of the completed brine into the ham along the bone and any other parts of the ham you see fit.

* Now drop the entire ham into the 5 gallon bucket and add the brine. The ham leg bone should be cut fairly close to where the meat ends to both fit into the bucket comfotably, but also to accomodate your smoker. Add water to the brine if needed to make sure the entire ham is covered in liquid. Use a ceramic plate to weigh down the ham to make sure that it stays down in the brine.

* Place the ham/brine filled bucket in the refrigerator for 6 days.(If the ham is 10lbs or less brine for only 5 days) I suggest removing the ham briefly after 3 days and stir the brine completely and place ham back in.

* After the brining process is complete remove the ham and wash well with cold water and pat dry.  

SMOKING AND BAKING PROCESS

* Place your ham into a pre-heated smoker (160-180 degrees entire time) and smoke for 6-7 hours depending on weight of ham. I used "mesquite wood chips" and a propane smoker. Soak the wood chips in water for at least 1 hour before use and change out the wood chips half way through the smoking process with fresh ones.

* Once the smoking process is complete allow the ham to set for 1 hour. I entwined 1lb of bacon and layed it on top of the roast before placing it in the oven. Place the ham into a pre-heated 325 degree oven and let bake for 1.5-2 hours or untill the internal temp of the ham can be measured at 140 degrees. Be very careful to not overcook your Star City Venison Ham. Once it has reached an internal temp of 140 degrees your done!

* Remove and allow to rest for 1 hour. 

* Grab yourself a quality IPA(suggestion Get Bent by Parkway Brewery) and get ready to finish your masterpiece. The IPA will help to accentuate the finishing touches!

You are now very close to Nirvana....

* Remove the bacon and place the ham on a cutting surface in an open area. Remove all the quailty cuts from the ham which include the bottom & top rounds, sirloin & eye of round (basically de-boning the ham). I like to clean all the cuts up nice by removing any extra tissue and sinew.(Rubber gloves are your friend during the cutting process)

TIME TO ENJOY AND BRING TO LIFE TASTE BUDS YOU DIDN'T KNOW EXISTED

* If you have a slicer your in luck, but if not there are absolutely no worries. Grab a sharp filet knife and slice the cuts to any thickness you like and indulge.

**Although you have cut the quality steaks out for slicing, please leave no meat on the bone. Get a tupperware container to store any and all(plenty) other small pieces of venison that are delicious.

I want you to notify me when you have taken advantage of this recipe!!

Jeff Phillips

    So the hard work is done....

You have harvested and processed your deer and most importantly, you have saved a whole back ham!

Now the fun begins...you are creating a tasty treat that will pass the entire familes taste test.

     Let's get started.....

Make sure you read over all ingredients & tools before anything else and use the pictures that I added at the bottom of the article for visual aids.

NECCESSARY INGREDIENTS AND TOOLS

* Whitetail back ham 10-15lbs

* 5 Gallon bucket

* 8 litres of water

* 3 cups Kosher salt

* 4 cups Turbinado sugar

* 1 cup Molasses

* 1 teaspoon ground cloves

* 3 tablespoons of Insta Cure #1

* 1 lb thick bacon

* Several sharp knives including a filet knife

* Slicer(optional)

**additional suggestions**

*Bay leaves and any other spices and herbs of your liking to add to the brine

BRINING PROCESS

* Bring 2 of the 8 litres of water to a boil in order to disslove the salt and sugar, then add the other 6 litres of water and the other ingredients to create the brine.

**Essential Step- Use an injector or stitch pump to inject portions of the completed brine into the ham along the bone and any other parts of the ham you see fit.

* Now drop the entire ham into the 5 gallon bucket and add the brine. The ham leg bone should be cut fairly close to where the meat ends to both fit into the bucket comfotably, but also to accomodate your smoker. Add water to the brine if needed to make sure the entire ham is covered in liquid. Use a ceramic plate to weigh down the ham to make sure that it stays down in the brine.

* Place the ham/brine filled bucket in the refrigerator for 6 days.(If the ham is 10lbs or less brine for only 5 days) I suggest removing the ham briefly after 3 days and stir the brine completely and place ham back in.

* After the brining process is complete remove the ham and wash well with cold water and pat dry.  

SMOKING AND BAKING PROCESS

* Place your ham into a pre-heated smoker (160-180 degrees entire time) and smoke for 6-7 hours depending on weight of ham. I used "mesquite wood chips" and a propane smoker. Soak the wood chips in water for at least 1 hour before use and change out the wood chips half way through the smoking process with fresh ones.

* Once the smoking process is complete allow the ham to set for 1 hour. I entwined 1lb of bacon and layed it on top of the roast before placing it in the oven. Place the ham into a pre-heated 325 degree oven and let bake for 1.5-2 hours or untill the internal temp of the ham can be measured at 140 degrees. Be very careful to not overcook your Star City Venison Ham. Once it has reached an internal temp of 140 degrees your done!

* Remove and allow to rest for 1 hour. 

* Grab yourself a quality IPA(suggestion Get Bent by Parkway Brewery) and get ready to finish your masterpiece. The IPA will help to accentuate the finishing touches!

You are now very close to Nirvana....

* Remove the bacon and place the ham on a cutting surface in an open area. Remove all the quailty cuts from the ham which include the bottom & top rounds, sirloin & eye of round (basically de-boning the ham). I like to clean all the cuts up nice by removing any extra tissue and sinew.(Rubber gloves are your friend during the cutting process)

TIME TO ENJOY AND BRING TO LIFE TASTE BUDS YOU DIDN'T KNOW EXISTED

* If you have a slicer your in luck, but if not there are absolutely no worries. Grab a sharp filet knife and slice the cuts to any thickness you like and indulge.

**Although you have cut the quality steaks out for slicing, please leave no meat on the bone. Get a tupperware container to store any and all(plenty) other small pieces of venison that are delicious.

I want you to notify me when you have taken advantage of this recipe!!

Jeff Phillips

    So the hard work is done....

You have harvested and processed your deer and most importantly, you have saved a whole back ham!

Now the fun begins...you are creating a tasty treat that will pass the entire familes taste test.

     Let's get started.....

Make sure you read over all ingredients & tools before anything else and use the pictures that I added at the bottom of the article for visual aids.

NECCESSARY INGREDIENTS AND TOOLS

* Whitetail back ham 10-15lbs

* 5 Gallon bucket

* 8 litres of water

* 3 cups Kosher salt

* 4 cups Turbinado sugar

* 1 cup Molasses

* 1 teaspoon ground cloves

* 3 tablespoons of Insta Cure #1

* 1 lb thick bacon

* Several sharp knives including a filet knife

* Slicer(optional)

**additional suggestions**

*Bay leaves and any other spices and herbs of your liking to add to the brine

BRINING PROCESS

* Bring 2 of the 8 litres of water to a boil in order to disslove the salt and sugar, then add the other 6 litres of water and the other ingredients to create the brine.

**Essential Step- Use an injector or stitch pump to inject portions of the completed brine into the ham along the bone and any other parts of the ham you see fit.

* Now drop the entire ham into the 5 gallon bucket and add the brine. The ham leg bone should be cut fairly close to where the meat ends to both fit into the bucket comfotably, but also to accomodate your smoker. Add water to the brine if needed to make sure the entire ham is covered in liquid. Use a ceramic plate to weigh down the ham to make sure that it stays down in the brine.

* Place the ham/brine filled bucket in the refrigerator for 6 days.(If the ham is 10lbs or less brine for only 5 days) I suggest removing the ham briefly after 3 days and stir the brine completely and place ham back in.

* After the brining process is complete remove the ham and wash well with cold water and pat dry.  

SMOKING AND BAKING PROCESS

* Place your ham into a pre-heated smoker (160-180 degrees entire time) and smoke for 6-7 hours depending on weight of ham. I used "mesquite wood chips" and a propane smoker. Soak the wood chips in water for at least 1 hour before use and change out the wood chips half way through the smoking process with fresh ones.

* Once the smoking process is complete allow the ham to set for 1 hour. I entwined 1lb of bacon and layed it on top of the roast before placing it in the oven. Place the ham into a pre-heated 325 degree oven and let bake for 1.5-2 hours or untill the internal temp of the ham can be measured at 140 degrees. Be very careful to not overcook your Star City Venison Ham. Once it has reached an internal temp of 140 degrees your done!

* Remove and allow to rest for 1 hour. 

* Grab yourself a quality IPA(suggestion Get Bent by Parkway Brewery) and get ready to finish your masterpiece. The IPA will help to accentuate the finishing touches!

You are now very close to Nirvana....

* Remove the bacon and place the ham on a cutting surface in an open area. Remove all the quailty cuts from the ham which include the bottom & top rounds, sirloin & eye of round (basically de-boning the ham). I like to clean all the cuts up nice by removing any extra tissue and sinew.(Rubber gloves are your friend during the cutting process)

TIME TO ENJOY AND BRING TO LIFE TASTE BUDS YOU DIDN'T KNOW EXISTED

* If you have a slicer your in luck, but if not there are absolutely no worries. Grab a sharp filet knife and slice the cuts to any thickness you like and indulge.

**Although you have cut the quality steaks out for slicing, please leave no meat on the bone. Get a tupperware container to store any and all(plenty) other small pieces of venison that are delicious.

I want you to notify me when you have taken advantage of this recipe!!

Jeff Phillips

    So the hard work is done....

You have harvested and processed your deer and most importantly, you have saved a whole back ham!

Now the fun begins...you are creating a tasty treat that will pass the entire familes taste test.

     Let's get started.....

Make sure you read over all ingredients & tools before anything else and use the pictures that I added at the bottom of the article for visual aids.

NECCESSARY INGREDIENTS AND TOOLS

* Whitetail back ham 10-15lbs

* 5 Gallon bucket

* 8 litres of water

* 3 cups Kosher salt

* 4 cups Turbinado sugar

* 1 cup Molasses

* 1 teaspoon ground cloves

* 3 tablespoons of Insta Cure #1

* 1 lb thick bacon

* Several sharp knives including a filet knife

* Slicer(optional)

**additional suggestions**

*Bay leaves and any other spices and herbs of your liking to add to the brine

BRINING PROCESS

* Bring 2 of the 8 litres of water to a boil in order to disslove the salt and sugar, then add the other 6 litres of water and the other ingredients to create the brine.

**Essential Step- Use an injector or stitch pump to inject portions of the completed brine into the ham along the bone and any other parts of the ham you see fit.

* Now drop the entire ham into the 5 gallon bucket and add the brine. The ham leg bone should be cut fairly close to where the meat ends to both fit into the bucket comfotably, but also to accomodate your smoker. Add water to the brine if needed to make sure the entire ham is covered in liquid. Use a ceramic plate to weigh down the ham to make sure that it stays down in the brine.

* Place the ham/brine filled bucket in the refrigerator for 6 days.(If the ham is 10lbs or less brine for only 5 days) I suggest removing the ham briefly after 3 days and stir the brine completely and place ham back in.

* After the brining process is complete remove the ham and wash well with cold water and pat dry.  

SMOKING AND BAKING PROCESS

* Place your ham into a pre-heated smoker (160-180 degrees entire time) and smoke for 6-7 hours depending on weight of ham. I used "mesquite wood chips" and a propane smoker. Soak the wood chips in water for at least 1 hour before use and change out the wood chips half way through the smoking process with fresh ones.

* Once the smoking process is complete allow the ham to set for 1 hour. I entwined 1lb of bacon and layed it on top of the roast before placing it in the oven. Place the ham into a pre-heated 325 degree oven and let bake for 1.5-2 hours or untill the internal temp of the ham can be measured at 140 degrees. Be very careful to not overcook your Star City Venison Ham. Once it has reached an internal temp of 140 degrees your done!

* Remove and allow to rest for 1 hour. 

* Grab yourself a quality IPA(suggestion Get Bent by Parkway Brewery) and get ready to finish your masterpiece. The IPA will help to accentuate the finishing touches!

You are now very close to Nirvana....

* Remove the bacon and place the ham on a cutting surface in an open area. Remove all the quailty cuts from the ham which include the bottom & top rounds, sirloin & eye of round (basically de-boning the ham). I like to clean all the cuts up nice by removing any extra tissue and sinew.(Rubber gloves are your friend during the cutting process)

TIME TO ENJOY AND BRING TO LIFE TASTE BUDS YOU DIDN'T KNOW EXISTED

* If you have a slicer your in luck, but if not there are absolutely no worries. Grab a sharp filet knife and slice the cuts to any thickness you like and indulge.

**Although you have cut the quality steaks out for slicing, please leave no meat on the bone. Get a tupperware container to store any and all(plenty) other small pieces of venison that are delicious.

I want you to notify me when you have taken advantage of this recipe!!

Jeff Phillips

    So the hard work is done....

You have harvested and processed your deer and most importantly, you have saved a whole back ham!

Now the fun begins...you are creating a tasty treat that will pass the entire familes taste test.

     Let's get started.....

Make sure you read over all ingredients & tools before anything else and use the pictures that I added at the bottom of the article for visual aids.

NECCESSARY INGREDIENTS AND TOOLS

* Whitetail back ham 10-15lbs

* 5 Gallon bucket

* 8 litres of water

* 3 cups Kosher salt

* 4 cups Turbinado sugar

* 1 cup Molasses

* 1 teaspoon ground cloves

* 3 tablespoons of Insta Cure #1

* 1 lb thick bacon

* Several sharp knives including a filet knife

* Slicer(optional)

**additional suggestions**

*Bay leaves and any other spices and herbs of your liking to add to the brine

BRINING PROCESS

* Bring 2 of the 8 litres of water to a boil in order to disslove the salt and sugar, then add the other 6 litres of water and the other ingredients to create the brine.

**Essential Step- Use an injector or stitch pump to inject portions of the completed brine into the ham along the bone and any other parts of the ham you see fit.

* Now drop the entire ham into the 5 gallon bucket and add the brine. The ham leg bone should be cut fairly close to where the meat ends to both fit into the bucket comfotably, but also to accomodate your smoker. Add water to the brine if needed to make sure the entire ham is covered in liquid. Use a ceramic plate to weigh down the ham to make sure that it stays down in the brine.

* Place the ham/brine filled bucket in the refrigerator for 6 days.(If the ham is 10lbs or less brine for only 5 days) I suggest removing the ham briefly after 3 days and stir the brine completely and place ham back in.

* After the brining process is complete remove the ham and wash well with cold water and pat dry.  

SMOKING AND BAKING PROCESS

* Place your ham into a pre-heated smoker (160-180 degrees entire time) and smoke for 6-7 hours depending on weight of ham. I used "mesquite wood chips" and a propane smoker. Soak the wood chips in water for at least 1 hour before use and change out the wood chips half way through the smoking process with fresh ones.

* Once the smoking process is complete allow the ham to set for 1 hour. I entwined 1lb of bacon and layed it on top of the roast before placing it in the oven. Place the ham into a pre-heated 325 degree oven and let bake for 1.5-2 hours or untill the internal temp of the ham can be measured at 140 degrees. Be very careful to not overcook your Star City Venison Ham. Once it has reached an internal temp of 140 degrees your done!

* Remove and allow to rest for 1 hour. 

* Grab yourself a quality IPA(suggestion Get Bent by Parkway Brewery) and get ready to finish your masterpiece. The IPA will help to accentuate the finishing touches!

You are now very close to Nirvana....

* Remove the bacon and place the ham on a cutting surface in an open area. Remove all the quailty cuts from the ham which include the bottom & top rounds, sirloin & eye of round (basically de-boning the ham). I like to clean all the cuts up nice by removing any extra tissue and sinew.(Rubber gloves are your friend during the cutting process)

TIME TO ENJOY AND BRING TO LIFE TASTE BUDS YOU DIDN'T KNOW EXISTED

* If you have a slicer your in luck, but if not there are absolutely no worries. Grab a sharp filet knife and slice the cuts to any thickness you like and indulge.

**Although you have cut the quality steaks out for slicing, please leave no meat on the bone. Get a tupperware container to store any and all(plenty) other small pieces of venison that are delicious.

I want you to notify me when you have taken advantage of this recipe!!

Jeff Phillips

    So the hard work is done....

You have harvested and processed your deer and most importantly, you have saved a whole back ham!

Now the fun begins...you are creating a tasty treat that will pass the entire familes taste test.

     Let's get started.....

Make sure you read over all ingredients & tools before anything else and use the pictures that I added at the bottom of the article for visual aids.

NECCESSARY INGREDIENTS AND TOOLS

* Whitetail back ham 10-15lbs

* 5 Gallon bucket

* 8 litres of water

* 3 cups Kosher salt

* 4 cups Turbinado sugar

* 1 cup Molasses

* 1 teaspoon ground cloves

* 3 tablespoons of Insta Cure #1

* 1 lb thick bacon

* Several sharp knives including a filet knife

* Slicer(optional)

**additional suggestions**

*Bay leaves and any other spices and herbs of your liking to add to the brine

BRINING PROCESS

* Bring 2 of the 8 litres of water to a boil in order to disslove the salt and sugar, then add the other 6 litres of water and the other ingredients to create the brine.

**Essential Step- Use an injector or stitch pump to inject portions of the completed brine into the ham along the bone and any other parts of the ham you see fit.

* Now drop the entire ham into the 5 gallon bucket and add the brine. The ham leg bone should be cut fairly close to where the meat ends to both fit into the bucket comfotably, but also to accomodate your smoker. Add water to the brine if needed to make sure the entire ham is covered in liquid. Use a ceramic plate to weigh down the ham to make sure that it stays down in the brine.

* Place the ham/brine filled bucket in the refrigerator for 6 days.(If the ham is 10lbs or less brine for only 5 days) I suggest removing the ham briefly after 3 days and stir the brine completely and place ham back in.

* After the brining process is complete remove the ham and wash well with cold water and pat dry.  

SMOKING AND BAKING PROCESS

* Place your ham into a pre-heated smoker (160-180 degrees entire time) and smoke for 6-7 hours depending on weight of ham. I used "mesquite wood chips" and a propane smoker. Soak the wood chips in water for at least 1 hour before use and change out the wood chips half way through the smoking process with fresh ones.

* Once the smoking process is complete allow the ham to set for 1 hour. I entwined 1lb of bacon and layed it on top of the roast before placing it in the oven. Place the ham into a pre-heated 325 degree oven and let bake for 1.5-2 hours or untill the internal temp of the ham can be measured at 140 degrees. Be very careful to not overcook your Star City Venison Ham. Once it has reached an internal temp of 140 degrees your done!

* Remove and allow to rest for 1 hour. 

* Grab yourself a quality IPA(suggestion Get Bent by Parkway Brewery) and get ready to finish your masterpiece. The IPA will help to accentuate the finishing touches!

You are now very close to Nirvana....

* Remove the bacon and place the ham on a cutting surface in an open area. Remove all the quailty cuts from the ham which include the bottom & top rounds, sirloin & eye of round (basically de-boning the ham). I like to clean all the cuts up nice by removing any extra tissue and sinew.(Rubber gloves are your friend during the cutting process)

TIME TO ENJOY AND BRING TO LIFE TASTE BUDS YOU DIDN'T KNOW EXISTED

* If you have a slicer your in luck, but if not there are absolutely no worries. Grab a sharp filet knife and slice the cuts to any thickness you like and indulge.

**Although you have cut the quality steaks out for slicing, please leave no meat on the bone. Get a tupperware container to store any and all(plenty) other small pieces of venison that are delicious.

I want you to notify me when you have taken advantage of this recipe!!

Jeff Phillips