Venison Ham with Onions and Sweet Potatoes, Slow Cooker Style

When you want to go all natural with your meats there is hardly a better way to do it than venison. Deer, moose, elk, and other big wild game have completely organic and natural diets and not a trace of antibiotics or hormones. Constantly on the move, these animals sport very lean mean. They are also rather large, so one harvest can feed a decent amount of appetites for quite some time.

Fortunately, I know quite a few hunters who tend to harvest a bit more than they need for their own freezers and I get to reap the benefits of their miscalculations. I was recently informed that a bit more would be coming my way soon, so in preparation I pulled some my back stock out. I came across a venison ham that just sounded like it would hit the spot!

Never having cooked a venison ham before (not like what you think of a pork ham; this is a cut from either the shoulder or the rump of the deer and cooks like a beef roast would), my first idea was to roast it in the oven low and slow for a few hours. However, my plan for the day also included baking several dozen cookies (and no, they were not paleo style, but it's a Christmas tradition! By next year they will all be, though :) and I did not think that venison aroma would bake into snickerdoodle's very well. Low and slow, though, huh..... Slow cooker! Perfect!

Venison Ham with Onions and Sweet Potatoes, Slow Cooker Style

The Food
- 1 venison ham
- 1 tablespoon olive oil
- Medium white cooking onion
- 2 medium sweet potatoes
- 1 can beef broth (low sodium if you can find it; if not, don't add any salt to the dish)
- Pepper
- Dried chopped onions
- Dried sliced garlic
- Red pepper flakes

The Prep
Cut onion into 1/8 wedges
Peel and slice sweet potatoes about 1/3" thick
Season meat with pepper

The Method
Heat the oil in a skillet over medium-high heat and sear the meat on all sides
Add the meat to the slow cooker
Surround with onion wedges and sweet potatoes
Sprinkle pepper, dried onion, dried garlic, and red pepper flakes to taste over meat and vegetables
Add can of beef broth
Set cooker to low
After about 2 hours flip meat (if you're home)
After another 2 hours flip meat again (if you're home)
Between 5-6 hours the ham should be fully cooked; when done the meat will simply fall apart (internal temperature should be over 160°)
For ease of serving, remove vegetables with slotted spoon to a serving plate/bowl and shred meat in liquids
Either add the vegetables back to the meat and liquids or serve individually

Enjoy :)

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