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Cured and Smoked Antelope Ham

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

January 7, 2021

 

If you are looking for a different and delicious antelope recipe this is it! This will be the best antelope ham you ever tasted!

Ingredients:

2 to 3 lb. boneless antelope hindquarter roast

Directions:

Curing

  1. Place the antelope roast in a non-metallic bowl and follow the instructions included with the Hi Mountain Buckboard Bacon Cure Kit. Make sure to weigh the antelope so you know exactly how much cure is required.
  2. Apply the cure to the antelope, making sure it’s completely covered. 
  3. Cover the bowl with plastic wrap or a tight fitting lid and refrigerate for 10 to 12 days. Turn the roast over after 6 days.

Smoking

  1. After the curing process is complete, rinse all the cure off the antelope. 
  2. Immerse the antelope in a water bath for 2 hours.
  3. Rinse the antelope one more time to make sure the last bit of cure has been removed. 
  4. Pat the antelope dry and let stand at room temperature while you heat your pellet grill or smoker to 180F degrees. 
  5. Mix together the brown sugar and maple syrup in a bowl. It will be a thick liquid mix that will be used to glaze the ham during the smoking process. 
  6. Once the temperature of 180F has been reached, place the antelope on the grill.
  7. Apply the glaze every 30 minutes. Make sure to turn the ham a couple times during the smoking process so you can cover the entire ham with glaze.
  8. Continue cooking until the internal temperature of the ham reaches 145F degrees, then remove it from smoker. 
  9. Let your antelope ham rest at least 30 min before slicing.

Note: Use a meat thermometer to make sure the internal cooking temperature has reached 145F.

Recipe Courtesy of High Mountain Sasoning

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