Venison ham in beer. Rub the ham with spices, minced garlic, and rosemary, then let it marinate in the refrigerator for 24 hours.
Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a fire starter, place the stainless steel cooking grates, and wait until the temperature reaches 130°C. Add smoking wood chips and adjust the top and bottom air vents to maintain a consistent temperature.
Place the ham on the grates and smoke for 1 hour and 30 minutes.
Then transfer it to a foil-lined dish, pour in the beer, tightly seal the foil, and cook for another 2.5 hours.
Finally, remove the foil and brush the ham with BBQ sauce.
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