Pronghorn season is a much-anticipated fall tradition across the West. For hunters fortunate enough to fill a tag this season, the experience doesn't end in the field. Turning that hard-earned harvest into memorable meals is one of the most rewarding parts of the hunt.
Hi Mountain Seasonings has a delicious and unexpected way to put a pronghorn hindquarter to good use: turn it into a cured, smoked, and maple-glazed ham.
Pronghorn is exceptionally lean, and a hindquarter roast is an ideal cut for curing and smoking. Hi Mountain Seasonings Buckboard Bacon Cure helps transform the roast, while a simple brown sugar and maple syrup glaze adds a slightly sweet finish to complement the smoky flavor.
The result is a unique wild-game ham that can be served warm from the smoker, enjoyed with breakfast, or thinly sliced for sandwiches.
SMOKED & MAPLE-GLAZED ANTELOPE HAM
Ingredients:
• 2 to 3 lb. boneless antelope hindquarter roast
• Hi Mountain Seasonings Buckboard Bacon Cure Kit
• 3 tablespoons brown sugar
• 1/2 cup maple syrup
Directions:
Curing
- Place the antelope roast in a non-metallic bowl and follow the instructions included with the Hi Mountain Seasonings Buckboard Bacon Cure Kit. Be sure to weigh the antelope roast to determine exactly how much cure is required.
- Apply the cure evenly to the antelope, making sure the entire roast is completely covered.
- Cover the bowl tightly with plastic wrap or a lid, then refrigerate for 10 to 12 days. After six days, turn the roast over.
Smoking
- Once the curing process is complete, thoroughly rinse the antelope to remove the cure.
- Immerse the roast in a cold-water bath for two hours.
- Rinse the antelope again to remove any remaining cure.
- Pat the roast dry, then allow it to stand at room temperature while heating a pellet grill or smoker to 180°F.
- Combine the brown sugar and maple syrup in a bowl. The mixture will form a thick glaze to apply throughout the smoking process.
- Once the smoker reaches 180°F, place the antelope roast on the grill.
- Brush the roast with the maple glaze every 30 minutes. Turn the ham several times during smoking so the entire surface is evenly glazed.
- Continue smoking until the ham's internal temperature reaches 145°F, then remove it from the smoker.
- Allow the antelope ham to rest for at least 30 minutes before slicing.
Cook's Note: Always use a meat thermometer to confirm that the antelope ham has reached an internal temperature of 145°F before removing it from the smoker.
For 35 years, Hi Mountain Seasonings has helped hunters turn their harvests into everything from jerky and sausage to smoked meats and memorable meals. Founded in 1991 in Riverton, Wyoming, the company understands that caring for wild game after the hunt is just as much a part of the outdoor tradition as pursuing it.
Hi Mountain Seasonings offers an extensive selection of products created for hunters and home processors, including more than 25 varieties of Jerky Cure & Seasoning Kits, sausage-making kits, Snackin' Stick Kits, bacon cures, brines, rubs and seasonings.
The Buckboard Bacon Cure used in this recipe gives hunters yet another way to get creative with the game in their freezer. Traditionally used to make bacon from pork shoulder, it can also be used to create flavorful cured preparations from wild game.
For more information about Hi Mountain Seasonings, its full product line, and additional wild-game recipes, visit himtnjerky.com.
About Hi Mountain Seasonings
Founded in 1991 in Riverton, Wyoming, Hi Mountain Seasonings has helped hunters, anglers, home cooks, and outdoor enthusiasts create flavorful meals for more than 35 years. The company offers an extensive line of jerky and sausage kits, Snackin' Stick kits, seasonings, brines, marinades, rubs, spices, and specialty food products designed to make preparing wild game and everyday meals easy and delicious.