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