Roast Venison Ham

Lucille Grant is a renowned Charleston cook whose repertoire of dishes includes most of the Lowcountry classics. Widely sought after for her catering skills, she cooks for hundreds seemingly as effortlessly as she does for her family. She often shares her recipes, many with precise measurements, reciting them without resorting to notes. This is her recipe for a venison haunch, which is the ham or rump roast.


  • 1 4-pound venison ham, bone in salt and freshly ground black pepper to taste
  • 1 medium onion
  • ¼ pound bacon
  • 3 bay leaves
  • 5 garlic cloves
  • 1 teaspoon Herbal Mix or herbes de Provence or Italian seasoning


Preheat the oven to 450°. Season the venison ham with salt and pepper. Dice the onion and bacon. Using a chef’s knife, chop the bay leaves, garlic, and herbs together until you have a uniform paste. Mix this paste with the chopped onion and bacon. Punch 3-inch-deep holes into the ham at 3-inch intervals using a sharpening steel or similar tool. Fill the holes with the seasoning mix.

Place the ham in a roasting pan, cover well with heavy aluminum foil, and place in the oven. Immediately turn down the oven to 350° and roast for 2½ to 3 hours (or until a meat thermometer registers 140°), basting occasionally. Remove from the oven, remove the foil, and allow to rest for at least 10 minutes before carving. Deer is carved like lamb or mutton.