SG, I have one for you.

You will need:

1 deer ham (whole, bone in)
2 flat cans anchovie fillets
8-10 cloves garlic (peeled and split in halves or thirds)
20 or so sprigs fresh rosemary stems cut into about 2 inch pcs.
very liberal amounts of salt and black pepper

Working very carfully, remove the lower portion of the leg at the knee. A sharp paring knife works well for this. Clean any foreign matter from the ham. Make your cuts to look like a butcher did it. Take the paring knife and make a hole about 1.5 inces deep. Into the hole stuff an anchovie fillet, a piece of garlic, and a sprig of rosemary. Repeat this process until you have a grid system about 2 inches sqare completely covering the ham. You can repeat this process on the other side if the ham is a large one. Sprinkle the ham with salt and pepper.

Roast in a preheated oven at 425 for 20 mins. then turn oven down to 350. Also if you have beef fat, put several pcs. in the bottom of the pan. If not, don't worry about it. Cook to an internal temp of 130 degrees. NO MORE!!! The temp will rise even after it's removed from the oven.

Let stand 15 mins. covered with loose foil before carving.

This will have the appearence and taste simular to lamb.

Hope this helps.

Good Luck. Capt Brad.

Edited by - Capt Brad on 11/16/2002 12:03:24