Wild Pig Smoked Ham Sandwich
A few years ago, while bow hunting for deer I was readying to take a shot on a doe when she looked over her shoulder away from me and bolted. I got upset, then excited thinking I was about to have a big buck encounter but instead of grunts I heard unusual snorts. Then strolled in two boars and I thought, hey, why not? So, I readied, aimed, fired and got my first wild pig at 25 yards. He was a medium sized boar about 125 to 150 pound range which I understand is prime eating size.
Fast forward to thanksgiving and I smoked my first ham ever. For the recipe I followed Steven Rinella’s Smoked Ham recipe from his Hunting, Butchering and Cooking Wild Game Volume 1. This recipe produces a very peppery, smoky flavor and it was a big hit with the family. In fact, we had both your typical store-bought ham and the wild ham, but the wild ham stole the show.
For smoking I used a Masterbuilt electric smoker with hickory and a little apple wood for the flavoring. Just a heads up, if you decide to use this recipe you will need to prepare days in advance for brining.
After dinner we were left with about a third of the ham remaining. If you know me, you know I am an opportunistic eater, so leftovers are right up my alley. It didn’t take me long before I was rummaging through and wondering what else I could do with the ham and thus, the Wild Pig Smoked Sandwich was borne.
– The 8 Point