Thanks to Earl D and his info I got around to smoking my first[and it wont be my last] deer ham.Mixing up my own"slather"I injected the haunch with my big injector.This thing is kinda scary cause it looks like a giant metal syringe that the old time dentist used to use.Anyway I left the haunch in the excess slather for four days,and today I smoke cooked it in my ECB for seven hours.The end result was far above anything I could have imagined.Not only was the meat very tasty but it was increadibly tender.Over the years Ive cooked and processed deer many ways but this method is to be recommended to anyone who has not tried it.Thanks again Earl.