Big Mama’s Old Black Pot Recipes: Smoked Venison Ham – Black Foodie Finder

A Traditional Southern Smoked Venison Ham

Smoked Venison Ham is a flavorful Southern wild game recipe that combines tender venison with hearty vegetables, aromatic seasonings, and a rich Worcestershire butter baste. After simmering until tender, the ham is finished over hickory and sassafras smoke, creating a deep, smoky flavor that’s perfect for special occasions, hunting camp meals, or family gatherings.

Featured in Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon, this recipe showcases traditional Southern smoking techniques that transform venison into a memorable centerpiece packed with bold, rustic flavor.

Ingredients

• 1 venison ham
• 3 white onions
• 6 potatoes
• 4 hot peppers
• 6 sweet peppers
• 4 Tablespoons salt
• 2 Tablespoons pepper
• 3 cloves garlic
• 3 stalks celery (chopped)
• 1/4 cup lemon juice
• 1/2 cup vinegar
• 1/2 cup olive oil
• 1 cup Worcestershire sauce
• 1/2 cup butter

Instructions

1. Place the venison ham in a large pot and cover it completely with water.
2. Add the onions, potatoes, hot peppers, sweet peppers, salt, pepper, garlic, celery, lemon juice, vinegar, and olive oil. Reserve the Worcestershire sauce and butter for later.
3. Bring the pot to a boil, then reduce the heat and simmer until the venison is tender.
4. Remove the ham, potatoes, onions, and peppers from the pot and allow the ham to drain.
5. Prepare a smoker using hickory and sassafras wood chips.
6. Place the venison ham in the smoker.
7. Melt the butter in a saucepan and stir in the Worcestershire sauce.
8. Baste the ham generously with the Worcestershire butter mixture.
9. Continue smoking for about 2 hours, turning the ham and basting it every 30 minutes until richly browned and smoky.

Closing Summary / Pro Tips

• Hickory and sassafras wood create a classic Southern smoked flavor.
• Frequent basting keeps the venison moist throughout the smoking process.
• Serve with roasted potatoes, greens, cornbread, or baked beans for a complete Southern feast.
• Leftover smoked venison makes excellent sandwiches and soups.

About the Creator

Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.

Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes

Where to Find This Recipe

This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon. Find more amazing recipes like this in the book, available through local booksellers and online retailers.