[Lennyjoe]

Okay folks, I have 3 hams and a front shoulder in the freezer and I need to do something with them.

Who's got a good recipe for me?

The backstraps were good on the grill by the way.

[JohnKSa]

From what I've heard, you've already eaten the edible parts...

[Lennyjoe]

I've been hearing that too.

Hmph, maybe there's more to it than anyone else is saying............

[AKAMac]

Boil the hams for about 2 to 3 hours (until it's falling apart) with a mix of water and enchilada sauce. De-bone the meat and shread. Now you have some good stuf that can be used for making you favorite mexican entree.

[Lennyjoe]

Thats one option.

Not many folks coming off the secret recipes for Javelina.;)

[patentmike]

When I was in the Marines, the CO had shot a javelina and generously[?] had it roasted on a spit for the troops. I don't know if they had marinated it or anything before hand, but it was good, sort of like roasted pork with its own built-in BBQ sauce flavor.

[gbran]

Deep pit for at least a week. When done, throw away the meat, wash the rocks and then eat them.

[Lennyjoe]

LOL:)

[Smoke]

Deep pit for at least a week. When done, throw away the meat, wash the rocks and then eat them.

I concur.

Somke

[Art Eatman]

I used the same general barbecuing method on piggylina as on Bambi; it just takes less time because of the much smaller size of the hams.

I started with a very hot bed of coals. I'd turn and baste every couple of minutes until I got a crust started. I'd then spread the coals to the equivalent of about a 300-degree oven; maybe even a bit less, and close the cooker. Turn, baste and open a beer every fifteen minutes until ham and cook are done.

Use tongs, not a fork. Don't use any salt. This, along with the crust, keeps the meat from drying out.

I disremember how long. Hour? Hour and a half? Something like that. You wind up with a pretty-much well-done ham, but it's moist inside. If you use a meat thermometer, I guess around 155 at the bone is good enough. 160 or above, it's gonna be too well-done.

The problem with any game meat is that it's dryer than beef or regular-hog pork. True for wild turkey as well as Bambi. I guess the reason for all this soak-in-wine sort of deal is more to make the meat moist than to deal with "gaminess". If you field-dress a critter righteously, you don't need outside flavoring...

One thing with javelina: There are those scent glands in the skin of the back. Cut those out first, and make sure you then clean your knife blade. After that, you can (assuming a head shot) field dress the little critter and hardly get any blood on your hands.

I'm more careful in shooting Piggy than Bambi. Piggy doesn't really have a neck, and there's not a lot of meat. So, the eye is the best target.

:), Art