Venison question

I have never made a ham but I have read some info on the process and I read that making sure you get the cure rubbed in, on and around the bone is very important as this is a trouble area for curing,  also I think it would depend on how easily you would want to slice it,

I like my pork hams with the bone in cause I always use it for soup, I'm not sure how that would work for a deer ham

I hope you get some answers from some one experienced in this stuff as I am curious too

Harry