Free: Contests & Raffles.
We did one of my prepared hams like any other, warmed in the the oven, was great. Even got the boys gal-friend to eat it. The other was warmed on an open flame in the mountains at elk camp, cut into 1" slabs like a steak. That was the best, now my mouth is watering.
I will post up a link when I get home that has an excellent tutorial on making hams. I have used the same process for Pork and bear and it turns out excellent. The biggest thing when making hams is to inject the brine, especially around the bone to prevent bone sour. I actually just put four pork hams in the brine last night to smoke this weekend. I will get the link posted up tonight.As a side note, probably the best bear I have ever eaten was a ham that was smoked bone in and then cut into 1"+ steaks and then cooked over flame on the grill.
Corned bear from my last one was the best corned meat I've had ever.
My experience with bears is like Saylean said, It is the fat/lard that gives it a Gamy flavor, so I always try to trim as much as possible, smoke, so it can shed additional fat.When you decide to cook it fully either at smoking before freezing or day of, I would again do it so that it can shed its own fat, Traeger, or some other method where the grease can settled out. If covered, use a cookie drying rack to let the grease settle in the bottom of the pan.the best bear roasts I have ever had were seasoned much like a prime rib, and cooked on an open flame with a rotisserie low and slow, but through where the bone would have been in a rear hind leg.Many people think they can bread and pan fry a bear steak like they would a dear steak, and it cooks in its own grease and ruins the flavor......At least in my opinion.
