How long do you grill a fresh deer ham at 325 degrees?

Answer 1

I'm from Ontario right smack in the middle of whitetail deer area and we eat venison regularly. I've never heard of a deer ham and can only assume that you mean leg or a steak from the leg. Venison has very little fat in it much like lamb the fat lies on top of the meat and is not well marbled like beef is. As a result venison should never be over cooked. I love it bar-b-qued but it's done fast and furious, searing it on the outside and letting it cook just until it is rare or med-rare. Any more than that then your eating shoe leather. It's great as a pot roast, stews etc but then it loses it's flavour and becomes more equivalent to beef. If it is a roast and you want it falling apart well done, then cook it like a pot roast (add red wine, onions etc.), otherwise make a rub and dry cook it (no lid) at 200 F use a meat thermometer and remove it just before it's medium rare. For longer cooking you might consider larding the meat. Venison typically lacks the interstitial fats and connective tissue that make pork and beef such great low-and-slow BBQ favorites.