Smoked Deer Ham

Source: The Oregon Trail Cookbook



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.