In-Ground Pit Cooking
 

Has anyone tried cooking a ham or other piece of venison using charcoal layers, a in-ground pit, and a aluminum foil wrapped piece of venison? A friend of mine used this method and cut slits down the side of the ham and placed garlic cloves into them.

Does anybody have a similar recipe, or methods for this procedure? It makes some really good eating.

RE: In-Ground Pit Cooking
 

We cooked an 80 lb hog in the ground about a month ago. Had about 18 inches of coals, then put a bunch of bricks on top of the coals. We put the foil wrapped hog on top of a steel plate and lowered it into the hole. We covered up the hole with a piece of plywood and covered the plywood with dirt, leaving a small hole at each end for air to circulate through. Let it cook overnight for 12 hours. The next morning we restoked the fire and let the pig cook uncovered for about 4 more hours. Man, that was some good eating.