This smoked wild pig ham recipe is best suited for black bear and wild pig hams, though it also works fairly well with venison. To make it, you’re gonna need about 3-1/2 days. I like to remove the femur bone from the back leg and brine it laying flat. I then inject the brine into the large muscle...

Skip the deli section at the grocery store and make your own sandwich meat  instead. This ham is brined to keep the meat juicy, then smoked and finished with a sweet mustard glaze for tons of flavor. It’s excellent served hot or cold and it freezes well, too. This recipe is versatile enough to work...

Smoked ham hocks are a staple ingredient in Southern country cooking. The salty chunks of meat, cartilage, and marrow are full of flavor and add a silky texture to soups and stews. Traditionally they’re made from the shanks or “knuckles” of domestic pigs, but you can create the same thing with wild...