"Fresh" Wild Ham

[Branden]

I have been offered "Fresh" Wild Ham's for smoking. Fresh in quotations because they are currently in a deep freeze.

Has anyone successfully smoked a wild ham, I know the meat is going to be lean. I should inject & brine, but is this a worthwhile pursuit?

I searched and found a handful of posts discussing the topic, but honestly I did not find anything conclusive.

Any thoughts or advice would be appreciated.

 

[K Kruger]

It's worth it to me. I rarely inject (I brine) but injecting works. I often cook boar hams kind of slow (275) to the low- or mid-150s.