I thought I would share what I did with a bone-in Venison ham for Christmas.
I used the Morton Quickcure wet brine solution on the bag and soaked the ham for 24hrs in 1cup cure to 4 cups water in the refrig.
I pulled it out, pat dried, and coated with brown sugar on both sides
Sprinkled with spices and smoked it for two pans and about 2 hrs with Alder.
I then brought it to the BBQ seared both sides and put it in a small ceramic roasting pan with garlic cloves, Lea and Perins, and some water and baked at 325 for a couple hours.
My family ate it up and my wife commented on how much it actually tasted like a store ham.
I was surprised too. So for some variation in the way you prepare deer I hope you enjoy.