I only make jerky out of my venison hind quarters, in which I brine them with a mixture of tender quick, salt, and water, then I smoke. If doing a whole hind ham, I might opt to brine, then maybe wrap with bacon, just to lock in the extra juices. I might also add exta spices to the brine, whichever your taste buds prefer.
Cooking the hind qtr's is like cooking a beef roast. The big thing though is that with venison because it is low fat it will dry out quickly.
I would say brine/marinate it for sometime. Use something you think might make the meat taste good.(not that it doesn't anyway).
I injected my last ones also to help keep them moist while cooking.
It was then rubbed with mustard and my own rub mix. I then wraped it in bacon. Placed on smoker over water pan. Cut some apples up and put them in the water pan as well.
Anyway smoked it to internal temp of 160*. It was great.
the hind qtr. came out great. I soaked it in game tame, water, salt, sugar, oranges,orange juice and olive oil. just before put it on i wrap it in beef fat. i used hickory /maple wood for smoke and cooked until 160 internal temp. everyone said it was good.
i built me a bbq pits and that's what i smoked it in.