Smoked Deer Ham
Source: The Oregon Trail Cookbook

1 (5 to 8-pound) deer ham, trimmed neatly
1/2 cup Worcestershire sauce
1 cup Italian dressing
1 tablespoon cayenne red pepper
1 tablespoon salt
1 tablespoon pepper
1 cup chopped onions
1/2 cup soft butter

Put ham in large container; cover with mixture of all remaining
ingredients. (Can slice holes in meat so it can soak inside better, or
pierce completely with fork.) Cover good; soak overnight or about 10
hours. Rotate often, about every 2 or 3 hours to marinate.

Put on smoker and let smoke for 6 hours; turn and smoke 4 more hours
or until tender.