Smoked Venison Ham
PREP TIME
20
MINS
IDLE TIME
N/A
HOURS
COOK TIME
3
HOURS
PELLETS
TEXAS
BLEND
SERVES
2-4
PEOPLE
How do you smoke a venison on a pellet grill?
Smoking venison on a pellet grill is one of the best ways to keep the meat tender while adding rich hardwood flavor. Preheat your Green Mountain Grill to the recipe's recommended temperature, season or glaze the venison ham, and smoke it until it reaches the proper internal temperature. Using a meat thermometer ensures perfect results without overcooking this naturally lean cut. Hardwood pellets such as Hickory, Oak, or Competition Blend complement venison beautifully, creating a balanced smoky flavor that enhances the meat without overpowering it. The consistent temperatures of a GMG pellet grill make it easy to produce a juicy, flavorful smoked venison ham every time.
Ingredients
- 1 venison roast (roughly 1 lb)
- 1/2 gallon water
-
1/2 cup salt
-
1/4 cup molasses
-
1/4 cup brown sugar
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1 tsp curing salt (I used Tender Quick)
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1 tsp cinnamon
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1/2 tsp nutmeg
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1 tsp thyme
Beka Garris’s Smoked Venison Ham
This one is truly exceptional.
To prepare your brine, put everything into a large stockpot on the stove. Heat to a boil, stirring occasionally. Remove from heat and let it cool completely.
Add venison roast to the brine and cover. Refrigerate for 6 days. If you’re working with a roast over 2 pounds you will want to double the brine and let it refrigerate for 8-10 days. This is curing the meat.
Preheat your pellet grill to 180 degrees. While preheating, remove the venison from the brine and let it air dry on a plate.
Once the grill is preheated, smoke the venison roast for an hour and a half. Then, crank the heat up to 275. Use your meat probe to keep track of the internal temperature. Once the internal temperature reached 180, your ham is done.
Let the ham cool slightly before cutting. It will look, smell and taste extremely similar to a pork ham! If you’re not going to serve it right away, wrap in saran wrap to help preserve moisture.
You can pan-fry, substitute for any recipe calling for ham, or just eat it sliced!
This recipe comes from GMG enthusiast and game hunter, Beka Garris. To learn more about Beka and how she utilizes her grill, check her out on Instagram @bekagarris
FAQ
What temperature should you smoke a venison ham?
For best results, smoke a venison ham at the temperature specified in the recipe while monitoring the internal temperature with a meat thermometer. Because venison is leaner than pork, cooking by internal temperature instead of time helps prevent it from drying out while delivering tender, flavorful results.
What wood pellets are best for smoked venison ham?
Hickory, Oak, and Competition Blend pellets are excellent choices for smoked venison ham. Hickory provides a bold, traditional smoke flavor, while Oak offers a milder profile that lets the natural taste of the venison shine. Competition Blend delivers a balanced wood-fired flavor that’s versatile for wild game.
How do you keep venison ham from drying out on a pellet grill?
The key to a juicy venison ham is maintaining a consistent cooking temperature and avoiding overcooking. Using a Green Mountain Grill provides steady heat throughout the cook, while a glaze, marinade, or occasional basting can help retain moisture. Always remove the ham once it reaches the recommended internal temperature and let it rest before slicing to preserve its natural juices.
