Chef’s notes
Using hindquarters from small and medium-sized big game animals like whitetail deer, black bear, or wild pigs, the brining and smoking process used in this recipe transforms wild game into a classic country ham.
For this recipe and more, get your hands on The MeatEater Fish and Game Cookbook.
Stay in the loop with The MeatEater Newsletter
A handpicked mix of the stories, videos, podcasts, recipes, and gear we think are most worthy of your time - straight to your inbox.
Shop
Related
Recipes
Smoked Wild Pig Ham
(2) This smoked wild pig ham recipe is best suited for black bear and wild pig hams, though it also works fairly well with venison. To make it, you’re gonna need about 3-1/2 days. I like to remove the femur bone from the back leg and brine it laying flat. I then inject the brine into the large muscle...
Steven Rinella Jan 2, 2018
Read More Play Now 
Recipes
Smoked Ham
(1)
Skip the deli section at the grocery store and make your own sandwich meat instead. This ham is brined to keep the meat juicy, then smoked and finished with a sweet mustard glaze for tons of flavor. It’s excellent served hot or cold and it freezes well, too. This recipe is versatile enough to work...
Danielle Prewett Jul 17, 2020
Read More Play Now 
Recipes
Smoked Wild Game Ham
(3) Using hindquarters from small and medium-sized big game animals like whitetail deer, black bear, or wild pigs, the brining and smoking process used in this recipe transforms wild game into a classic country ham. For this recipe and more, get your hands on The MeatEater Fish and Game Cookbook.
Steven Rinella Nov 13, 2018
Read More Play Now Reviews
Save this recipe
Smoked Wild Game Ham
Recipe by: Steven Rinella
Chef’s notes
Using hindquarters from small and medium-sized big game animals like whitetail deer, black bear, or wild pigs, the brining and smoking process used in this recipe transforms wild game into a classic country ham.
For this recipe and more, get your hands on The MeatEater Fish and Game Cookbook.