Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Deer ham, 8-10 lb
3 tb Red pepper
1/2 c Salt
1/4 c Vinegar
4 tb Pepper, black

Wash ham carefully and trim away fat or cartilage. Make small slits
in meat with sharpe knife about 2 in. apart and 1 in. deep, all over
the roast. Make a paste of the ingredients and stuff each cut slit
with a small teaspoon of seasoning paste. Rub remaining seasoning
over outside of roast. Seal tight in a container and refrigerate for
24 - 48 hours, turning over 2 or 3 times. When ready to cook, place
on spit over coals and smoke approximately 4 - 5 hours. When done,
wrap in foil and keep very warm till serving.

Hugg's Note: Electric skillet with hickory nut hulls make excellent
smoke generating stuff. Also green maple, bay.

Recipe date: 12/12/87

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