Venison in a Pit

[ThunderStick300MAG]

1 large venison ham roast (or two small ones)
4 bay leaves
4 tablespoons butter
2 onions, sliced
1 stalk celery
1 teaspoon marjoram
4 slices bacon (optional)

Cut large sheet fo extra heavy duty tin foil. Place ham in center of sheet. Add rest of ingredients. Drape bacon over roast. Close foil wrap securely. Double wrap in second piece of foil. Prepare cooking pit by digging large hole in ground. Let hardwood fire burn down until you have an ample bed of coals. Place grill over coals and put wrapped ham on grill. Cover pit with wet burlap bags and allow to cook for about 3 1/2 hours. When package is opened and roast is done, save juice. This can be thickened for gravy or served with roast as is.