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
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.