Smoked ham with the kid

[trillo15]

Thought I would share. We picked up a cured ham from the butcher today. Not smoked or cooked. The boy and I made a brine to soak in for 86 hours to try and get some moisture in. He injected it to try and build a flavour profile, and push that moisture inside. Smoked today for 6 hours at 270F with 50/50 hickory and cherry wood. Pulled at 160F and let rest for 1 hour. It tasted really good. Wish it was a bit more moist tho.

The Brine. Salt, Pepper, Sugar, Onion, Garlic, Mustard Seed, Rosemary, Red Pepper Flakes. (added water lol)

The boy playing with the injector!

After 6 hours on the smoker with cherry and hickory at 270F

And Enjoy!

 

[GaryHibbert]

The ham looks good. Just too bad it didn't come out as moist as you wanted.
Sure good to see your son taking an interest in smoking meat and learning at a young age.
POINT
Gary

 

[SonnyE]

What am I missing here?
You picked up the ham today, you soaked it for 86 hours, then you smoked it for 6 hours....
I think I'm in the Twilight Zone...
LOL!

I LOVE the picture of him injecting the Ham! These are the days that will be treasured after You and I are long gone in a great cloud of smoke, and he is telling the story of when he and his Dad smoked a fantastic ham!
That is one of those moments that last a lifetime.

The stock pot full of all the goodness, the finished Ham ready to tear into (Beautiful!) and the Ham torn asunder are fantastic....

But him injecting that ham... That is a lifetime experience in a single picture.
And it makes this old man smile and wipe his eyes. :);)

 

[mike5051]

Great thread with the boy!

Mike