Cured, Smoked & Glazed Bear Ham Recipe
Feb 3rd, 2022 by Keith Worrall
Modified Feb 3rd, 2022 at 8:06 PM
Cured, Smoked & Glazed Bear Ham
This will be the best bear ham you ever tasted!
1 3 to 4 lbs boneless bear roast
Hi Mountain Buckboard Bacon Cure
1/2 cup brown sugar
1/2 cup maple syrup
Place the bear roast in a non-metallic bowl and follow the instructions included with the Hi Mountain Buckboard Bacon Cure Kit. Make sure to weigh the bear roast so you know exactly how much cure is required.
Apply the cure to the bear roast, making sure it’s completely covered.
Cover the bowl with plastic wrap or a tight fitting lid and refrigerate for 12 days. Turn the roast over after 6 days.
After the curing process is complete, rinse all the cure off the bear roast.
Immerse the bear roast in a water bath for 2 hours.
Rinse the bear roast one more time to make sure the last bit of cure has been removed.
Pat the bear roast dry and let stand at room temperature while you heat your pellet grill or smoker to 200F degrees.
Mix together the brown sugar and maple syrup in a bowl. It will be a thick liquid mix that will be used to glaze the ham during the smoking process.
Once the temperature of 200F has been reached, place the bear roast on the grill.
Apply the glaze every 30 minutes. Make sure to turn the ham a couple times during the smoking process so you can cover the entire ham with glaze.
Continue cooking until the internal temperature of the ham reaches 165F degrees, then remove it from smoker.
Let your bear ham rest at least 30 min before slicing.
Note: Use a meat thermometer to make sure the internal cooking temperature has reached 165F.