I've cooked bone-in and bone removed. works good both ways, but foiling is a big help with bone-out. Time is about the same as cooking a pork butt or brisket of the same weight. Use your favorite rub and sauce that you would for pulled pork. It's easy to dry out venison, so injecting, basting, foiling, and bacon are more helpful than they are with marbled beef or pork. I'll usually foil at 150-160, and add some butter/apple juice/whatever in there. Cook it til it probes tender and slice it like brisket or pull it like pork.
BTW, if you seperate the ham into muscle groups, the sirloin tip (front part of the leg) makes an excellent pot roast or is really good marinated for awhile, rubbed, and cooked like a tri-tip to medium-rare. The central muscle is great cut into steaks, or makes a good roast. The rest is good stir-fry meat (fix just like beef tips with peppers, onions, and shrooms-delicious,) or you can cut it into thin steaks, cube/hammer it and fry. Good stuff. Or I'll sometimes cut any of the above paper-thin with my meat slicer and make Phillie steak sammiches or gyros. Or marinate, grill, slice, and make steak fajitas. I've been wanting to try curing/smoking a ham and making venison pastrami, might do that with the next one I get this year. Deer meat is really versatile if you experiment with it, my family eats several deer a year and we love it.
