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Roast venison ham While Joey
was smoking one venison ham, I was roasting
another. I had used this same recipe on a leg of lamb with
outstanding results, and the venison was nearly as tasty, although
tasting a bit more like roast beef and just barely requiring a knife
rather than just a fork for cutting.  If it's been frozen,
first thaw your venison ham out thoroughly. Then slice up three
big garlic cloves into slivers and pick a couple of tablespoons of
fresh thyme sprigs out of your garden. Cut small slices into the
ham and insert a piece of garlic and thyme in each slice. For
best results, let the ham sit for a couple of hours before cooking so
the flavors of the herbs can soak into the meat.  Cut up a bunch of root
vegetables to go in the pan, tossed with a bit of olive oil, salt, and
pepper. My favorite combination is two onions, one large sweet
potato, and two medium potatoes, with six cloves of garlic pressed over
them. But you can mix and match whatever root vegetables you like
best.  Bake at 425 degrees
Fahrenheit for about half an hour to seal the juices inside, then turn
down the heat to 325 and roast for at least two more hours. I got
hungry and pulled it out when the meat was still medium-rare, so
next time I think I'll allot at least three hours at 325 for a nearly 5
pound ham like this.
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