Bear ham

[limpet]

I made a bear ham this weekend using a boned out rear quarter from my oregon spring bear from ‘23. I followed Hank Shaw’s recipe which called for 1/2c kosher salt, 1/2c honey, 1/2c sugar, and 1 tablespoon of insta cure #1 dissolved into 1/2 gallon of water. I brined it for 4 days which I think was a little too strong of ham flavor for my taste. I’ll probably do 3 days next time. I smoked it for 4.5 hours with apple chunks and some alder to hold a coal then cooked it to 160 degrees in the oven with honey, mustard, brown sugar, and apple cider for a glaze. I’ll absolutely be doing this again. Maybe even feed it to my non-hunting in-laws without telling them what it is.

 

[gdpolk]

bear ham is by far the best ham I have ever had. It's also my favorite way to cook bear

 

[NRA4LIFE]

Try corned bear or bear pastrami. Both excellent.

 

[WA209]

Mind sharing a few more pictures of your smoker? That thing looks sweet, and I need one.

 

[limpet]

Try corned bear or bear pastrami. Both excellent.

That’s next on the list of recipes to try. I can’t imagine it will be anything but great.

Mind sharing a few more pictures of your smoker? That thing looks sweet, and I need one.

It’s set up so we can do indirect smoke with the wood stove or put a propane burner and wood chips in a pan for more heat or if it’s crappy and raining.

 

[Drenalin]

Tried this out this week with my bear from a couple of weeks ago. Legitimately the best wild game I’ve ever eaten. I did the brine for 80 hours, air dried in the fridge for 36, 2-1/2 hours with applewood smoke, then finished in the oven. I basted with maple syrup instead of honey. All I really want right now is more bear hams!

 

[waspocrew]

That looks incredible. Will definitely be giving this a try.