Recipe for smoking a wild hog ham

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Original poster
Apr 11, 2016
Hey folks,

I need some guidance in smoking a wild hog ham. The ones we shoot are mostly grain fed ( from the deer feeders) so not overly gamey . This one is approximately 10 lbs. bone in, and not cured. I'm not looking to end up with a "honey baked ham" just a good start to work with.


Some "authorities" recommend freezing wild hogs for somewhere around 30 days at temps below zero, to kill parasites.... 

For curing, I use a method, explained below, in my thread......

If you have any questions, I'm here.....
I'm about to start curing 2 small wild hog legs to put on the smoker to make sugar ham. The freezing must be below 5*F for 30 days in order to kill Trichinella round worms if present in the meat. Even if not frozen, once the meat is cooked past 137*INT, the parasites are killed. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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