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55 responses to “How to Make Venison Ham”

  1. Garrett

    Hank, you are my fucking hero. This is awesome. Congrats on the catering event going so well!

  2. kindred spirit

    Damn, that might be the first f-bomb I’ve ever seen here at HAGC – and I like it.
    It seems like one might be able to get away with a small venison ham with this. Yes?

  3. Josh

    I’m at your door right now.

    Kidding. But, yeah, that looks really, really good.

    As for the humidifying, was that in a fancy meat box?

    And as for the jingle, all I have to say is: little amzee dizeys. A skiddle-ee-dizey doo!

  4. Albert A Rasch


    You need to get access to a cave somewhere that meets your curing criteria! That ham looks delicious! Which reminds me… my dad mentioned that in the years when the oak mast crop was greatest, the Jamon Iberico was also best. Might work here too.

    Best regards,
    Protect Yourself from Plagiarism: Part I
    Protect Yourself from Plagiarism: Part II

  5. matt

    I am getting in my car, and driving over right this second. This looks fantastic mate, love the color.

    What a great story about the catering job too. I cannot believe you did anything but completely rocked it.

    The lamb ham from Salumi is amazing. I just love the stuff. I haven’t had it in a while, which is a shame though.

  6. amy

    Hank that is SOO cool. I would love to try some. Too bad I have NO clue where to buy goat in my area….

  7. Alyssa

    Hank, be careful about inviting people over to your house. You might have some unexpected visitors soon! Sacramento is not that far from San Francisco, and I would easily make that drive for charcuterie. Now, how to figure out where you live…

  8. Sam Sotiropoulos

    Great post, and a fantastic ham! Looks really, really good. Bravo, Hank! I liked it and I didn’t even get a chance to taste it. Thanks.

  9. Scampwalker

    Hank, I know it’s probably considered cheating, but I have great luck with using an electric handheld knife for slicing thin stuff (bacon, ham, jerky, etc). If needed, I firm the meat up in the freezer and go to town. I covet a slicer as well, but budgetary and space concerns keep me from making the plunge… this works well.
    Plus, you can fillet a POTLOAD of fish with it!
    Keep up the good work.

  10. Blondie

    Okay Hank, I’ve been lurking for sometime, but this post made me come out and comment! I don’t even eat goat and I am ready to make the 8ish hour drive from the Desert of So Cal. Just for a slice and perhaps to forage with you and Holly.
    I have been wanting to get into charcuterie and I am curious where you cured your ham? (what “cave”) as this has been my biggest obstacle with attempting aged cheeses and cured meat.
    Would have loved, loved to be a guest at that event – and can not wait to try… Salmon Cheeks! Who knew?
    Gotta go, my mouth is watering so much I am choking a little.

  11. Nick

    Garret I second that, I dream of doing things so awesome, but then come back to reality and realize one: who would really appreciate the time and effort that goes into something so fabulous, and two: where in the hell does one find the time to create so many mouthwatering culinary delights.
    Hank, I hope your friends realize how lucky they really are to be able enjoy your beautiful work.

  12. Alex

    I am very jealous. One thing which we regularly have sent over from India, and which Blondie might try in “the Desert of So Cal” is known simply as kabab: You take 6-8 in. long by 1 in. wide and 1 in. thick “ropes” of goat meat, treat extremely liberally with salt, red chili powder, turmeric, and garlic-ginger paste. Hang it in very bright sun for about a week. Fry and eat alone or with rice and whatever as needed.

  13. Matt

    When did you get into the catering biz? Is this going to become a more common occurence?

    DO YOU NEED ASSISTANCE? I’ve got a large capacity vehicle and a love for meat.


  14. Scott

    Super impressive, Hank. I’ve recently become obsessed with this region and it’s salumi recently. I’m trying to track down authentic Kamminwurz and speck recipes as we speak. Looks great, BTW.

  15. Josh

    Hank, you don’t know how old I am… I’ve got a portrait in my attic that is all wrinkly…

    The old fridge sounds like a neat set-up, something I don’t have the ability to do right now (unless, God willing, I actually shoot something one of these days).

  16. Rob

    My wife’s grandma is from Bedonia in Northern Italy. I will have to ask her when I see her next weekend if she knows of this ham.

    Sounds really awesome. Do want.

  17. Brady

    I am just thinking about the just barley “sans spots” whitetail I plan on taking this fall to use for this but have one question. What about the fat? I notice that your goat has some nice marbleing, I won’t have that on my venison, any problems?


  18. adele

    This sounds delicious. You’re lucky I’m on the East Coast (or on a different continent, for the time being), because I would turn up on your doorstep to find out what goat ham tastes like. 🙂

  19. we are never full

    yeah, hank, i think you’re my my hero too. your blog really teaches me new things. not many out there that do that. i would absolutely love to taste this. thank you for a wonderful post! and it sounds like you did a great job w/ the catering gig.

  20. Mark Preston a.k.a. Secret_Ingredient

    Could the goat ham leg not be “cased” in a mixture of flour, salt, spices, to prevent too much drying? I’m under the impression that prosciutto is cased this way, farmstead style.

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  22. Peter

    I would totally go halfsies on the slicer with you, but the whole mailing it back and forth thing might get cumbersome. My latest batch of duck prosciutto was so good that a guest also thought it was jamón. If only I had a basement I would be doing this right away. How exacting do you think one needs to be with temp and humidity?

  23. Eddie

    Hank: Yeah, repeat what everyone else said about “hero”. The comments about higher humidity being *good* for the cure is making me reconsider whether I couldn’t do this in my apartment in San Francisco….assuming I can keep the temperature low enough.

    The nitrate is critical to prevent botulism (IIRC) takeover, I assume?

  24. travellerev

    Oh my God,

    just discovered your site. I live in New Zealand and it is winter over here. Ideal circumstances for me to make ham and air dried sausages. The right temperature and humidity for at least three-four months of the year. I have just started this drying melarky and I am waiting eagerly for my first batch of Chorizo to loose their last excess liquid (200 ml to go) and they smell divine and my first batch of Prosciutto is just about ready to be air cured. I just found a great source for goat and just googled goat ham and you turned up. Also I googled Alpine herbs and spices and found this link. Hope it helps.

    I’m sure am going to try your ham.


  25. tina

    for a taste of your Mocetta, i will gladly share my deli-size meat slicer with you!
    we’re just down the road a bit in the “nut tree” valley 😉

    looking forward to giving this a try…i have a goat who keeps escaping….

  26. tina

    what kind of setup do you have for hanging your hams? we have always had the problem of getting the proper humidity. a friend makes us a basque ham every year but it stays in the susanville area until around december so it gets proper humidity.

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  28. Ben Zvan

    Is it supposed to get fuzzy during the curing phase with the salt rub?

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  31. RavenR

    What are your thoughts on doing this with an adult goat leg? Too strong a flavour?

    Do you have an approximate starting weight for the meat you used? I was thinking of using one adult goat leg for the same amount of spice mix. Do you think that would work?

  32. Cary Kanoy

    I love this recipe! I made it last year from a small doe and had My nephew take it to a fine dining place he works at to have it sliced. I guess the staff and owners commandeered a sample and agreed it was hands down better than the prosciutto they were being sourced. I tend to agree. I’m in my kitchen preparing this years hams. Thanks for the knowledge and making me look good!

  33. letranger

    I just tried my first attempt. I used a refrigerator with the humidifier. and had the temp about right but had a hard time with the humidity–I travel for work and the humidifier would run out of water while I was gone and the humidity would drop.

    The taste was awesome. It was pretty dry but had some mold fuzz growing on it. I brushed it off and rinsed it under tap water, patted dry and stored them.

    Thanks for posting. Next time will surely be better and I think I might try the same cure but smoke one for a couple of days.

  34. Stan

    Thanks for your read. I’m going to start one next week.

  35. Eric

    How large were the legs? I have two that are quite small (just under 2lbs a piece) that I just took out of the freezer, Should I alter the recipe? seems like I should be using about 4-5 grams of instacure 2 and scale the rest accordingly? Am I on the right track?

  36. Greg

    Hi Hank I assume you could do this with a leg of lamb perhaps?

  37. paul

    We don’t have juniper berries in South Africa.
    What can I use in the place of Juniper Beries


  38. James

    Hi Hank, would you have any reservations about curing meat that has been in the freezer? Thanks!

  39. Matt Spain

    Hi Hank,

    Thanks for the recipe. I have mocetta piccolo (goat) curing right now, based on this recipe. I am wondering about the second cure though…I have done a few pork prosciutto/jamon serranos and they only called for one round of salting for a similar duration. They are also much larger and seem to have a higher volume/surface area ratio, as well as skin (my goat leg is skinless). I am guessing that makes it harder for the salt to reach the interior of the hog leg. Is there a reason specific to goat/deer or mocetta that your recipe includes the second round of salt (and a relatively long duration)? Also, am I wrong to fear that a water soak will also leach out some of the flavor? Right now, the leg is giving off very little liquid after just a week in the salt and herbs. I often struggle with the salting, as over salted charcuterie tastes like a salt lick, but under salting seems risky. Please share your thoughts if you have a minute. Thanks!

  40. Matt Spain

    Thanks. I’ll closely follow the recipe (first timer) and see how it goes on the principle of knowing the rules before breaking them.

  41. Ernest Welker

    Hank would a deer shoulder or small wild pig ham work?

  42. Ernest Welker

    How about the small pig ham?

  43. Ernest Welker

    Hank gave it a try with two 10lb wild hog hams. They have turned out fabulous as did the lonzino that I made from the same boar. Thanks for posting such great and easy to follow recipes. Curing meat is no longer a mystery to me. Thanks again.

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