I smoke venison hams all the time and it is real easy;
Mix a brine by taking 2 gallons of water and bring to a boil.
Add 2 cups Mortons tender quick and 2 cups brown sugar.
After all is disolved allow bring to cool.
Using a cajun injector, pump about 8 oz. of the brine on all sides of the leg bone and in the thickest part of the muscle.
Set ham in crock or stainless kettle and cover with brine.
Allow to sit in fridge or cool place(32-38 deg. f.) for two to three weeks repositioning the meat every 2-3 days.
Smoke in a smoker or grill using apple, cherry or any hardwood-fruitwood chunks or chips until internal temp reaches 145-155 degrees. The slower the better to prevent drying out.
This compares to any of the best pork hams you will ever have and is a huge favorite with my friends and family.
I tried to post a picture of my smokehouse but keep getting "file to large"message