Deep-Fried Ham

Total Time:
25 hr 40 min
15 min
24 hr
1 hr 25 min

8 to 10 servings

  • Brine:
  • 1 gallon water
  • 1 gallon apple cider
  • 1 cup dark brown sugar
  • 1 cup kosher salt
  • 2 cinnamon sticks
  • 4 cloves
  • 10 pound uncooked ham
  • Peanut oil, for frying, about 5 gallons
  • Glaze:
  • 3 cups pineapple juice
  • 1 (8-ounce) can crushed pineapple with juice
  • 1/2 cup Dijon mustard
  • 1 cup dark brown sugar
  • 1/2 cup honey
  • In a large plastic tub, place all of the brine ingredients and stir until dissolved. Place the ham in the brine and refrigerate overnight. The following day, take the ham out of the brine and dry well.

  • Fill your turkey fryer with the peanut oil. Heat the oil to 375 degrees F. *Cook's Note: For a larger ham, use less oil as the larger the ham, the more liquid displacement there will be.

  • Place the ham carefully inside the fryer. There is a lot of moisture in the ham, the oil will bubble up intensely, so be careful and lower it very slowly. Cook for 7 1/2 minutes per pound. The ham will be cooked when it is 160 degrees F. inside. Check it with an instant-read thermometer to make sure it is cooked.

  • Remove the ham carefully letting it cool off and drain of excess oil for about 10 to 15 minutes.

  • Combine all the ingredients in a medium saucepan on low heat and let reduce until a syrupy consistency.

  • Let the glaze cool slightly and then pour it over the deep fried ham. Serve any extra glaze on the side at the table.

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3.4 45
Does this mean uncured uncooked  item not reviewed by moderator and published
This is a great recipe, but there's only 2 problems with instructions. 1st you set your oil at 350 degrees Fahrenheit, 2nd you cook for 5 minutes per pound. And test the meat at least every 20 minutes with a thermometer, and for the love of God use a good meat thermometer. item not reviewed by moderator and published
AWFUL!!! Wish I had read the reviews before deciding to make this for pre-Xmas family dinner. First challenge was finding an uncooked ham - all of the ones at the store were pre-cooked (smoked or glazed), and I asked 3 different grocery butchers and they couldn't tell me where to get one or what cut of meat it was. Ended up buying a bone-in picnic pork shoulder @10 lbs. My hubby is a very experienced deep fryer - and he was very skeptical about how a ham would cook in the center because there is no cavity for the oil to cook the middle. But I talked him into doing it anyway. We brined the meat overnight and prepped it for the fryer. Within minutes, the outside of the ham was charred - but we kept it in for the proper duration and temp - only to find the inside was completely RAW! So we went for Plan B instead...KFC! After spending money on the "ham", peanut oil, brine ingredients, glaze ingredients, etc - it was easily a $100 mistake! Huge embarrassment. item not reviewed by moderator and published
I would give this recipe a 0 star if it would let me. I used an uncooked ham that I got from the local butcher. Then I followed the directions for cooking but, instead of 375 I had it at 325-350 and after 1 hour and 10 min I took it out and it was very burnt. I now realize that I should have checked it sooner, but I thought since the recipe said 375 for 1 hour and 25 min I would be ok. Needless to say most of it was garbage :-( not a very good Christmas dinner. item not reviewed by moderator and published
People, this recipe is for a fresh ("uncooked" ham - see recipe - not a pre-cooked ham, hence the brine Paula uses! You are having charring issues b/c you are using a pre-cooked (pink ham vs. the Country Ham which is not cured but just smoked. Although I am not from the South, I know there is a HUGE difference between the two. Think about it: would you add a cup of salt to an already cured (i.e. very salty pre-cooked ham? Try this recipe again using a FRESH ham, which is what the recipe calls for. You will come out with different results! If you want to use a pre-cooked ham, just re-heat it in the oven and baste with glaze of your choice periodically, until heated through. item not reviewed by moderator and published
Is this recipe for a fresh ham ( which is like a pork but or a regular ham (the pink shank, boneless, or semiboneless? item not reviewed by moderator and published
We had a group of people over when we tried this recipe. It was approx. 9 lbs. and we fried it for just over 60 minutes after having it in brine for 24 hours. We opted for more of a mustard glaze but the ham was out of this world. It did come out charred but we continued to cook as directed. Actually, the charred rind was a hit with some guests. We get lots of requests to "fry another ham PLEASE!" item not reviewed by moderator and published
I have been interested in a deep fried ham for some time, and I tried it with my turkey fryer. It came out charred just like the reviewers said in most of the reviews of Paula's receipe. I would like to know how she kept hers from being charred. Ours was so charred we had to throw it away and order pizza. We pulled it out of the fryer after about 10 minutes and it was charred about an inch thick all the way around. We cut that off and put it back in the oil. After another 10 minutes, we looked at it and it was charred again. We tried to cut the ham and the inner part was raw. Perhaps Paula can address this on her show, or on this page. thanks item not reviewed by moderator and published
I am quite experienced with deep frying. This recipe is a hit-n-miss proposition. The brine is easy but not effective since it’s a fresh ham WITH THE SKIN still on it. I soaked a 10 lb fresh bone-in-skin-on ham for 36 hrs. Not much flavor. I'd recommend injecting or curing. Used the recipe’s time/temp. Outer areas were over done/charred, inner areas were rare/medium rare. Had to “creatively carve” to serve edible portions. Tossed out at least half of it. This recipe requires a few trial/error tests. . .which come at a hefty price. Would NOT recommend this for first-time deep fry chefs. Lastly, the videos and photos of Paula's finished deep fried ham are deceptively PINK. NO fresh ham will turn out pink UNLESS some sort of curing agent is used. Just ask any butcher. My guess is that the one shown on the website was cured (not brined). If you want the whole-ham experience, buy one that’s cured/smoked and cook it SLOW. I’ve done a few on a rotisserie/grill and they’re amazing. item not reviewed by moderator and published
I watched Paula made this on her show and asked my husband if he would want to try this for Christms. He did. He fries turkeys each year so he is very experienced using a deep fryer. I followed the directions exactly for brining the ham and he cooked it exactly like the recipe said. The skin was dark but not burnt. We pulled off the thick skin and poured the glaze over the ham. I took one bite and felt I would choke on it if I didn't chew well because it was SO tough and dry. The entire ham went straight to the trash. A lot of time, effort and money just wasted. I will never make it again. Thank goodness I had two smoked turkeys and 2 roasted fillet of beef made just in case the ham was a flop. Trust me, my husband and I do some serious cooking around here so if I tell you this recipe is not good. believe me. item not reviewed by moderator and published
That was awesome!! Now, how do I deep fry leg of lamb? item not reviewed by moderator and published
Very good Recipe. Those that comment that the cooking time is incorrect are incorrect, themselves. 7.5 minutes per pound while monitoring for 160 degree temp is correct. Personally, I have deep fried several hams and find the uncooked shank a little bit of a waste. Personally, I prefer the precooked hams that I have done and just deep fry until the outer layers reach the consistency I am looking for (it happens within 10 minutes). The charring that occurs with deep frying an uncooked ham is excessive. I enjoy the crispy texture, but a lot of that is lost with the charring that you need to remove. item not reviewed by moderator and published
I made my own brine. Found a ham at an Amish market because I wanted to make sure I didn't use a previously cooked or smoked ham. I made a slightly different brine than the recipe here calls for, and we used our own glaze. We fried the ham at 375 for 7.5 minutes per pound. The outer part of the ham was charred (as noted in other reviews but the inside was delicious. Everyone enjoyed it. It reminded me of a giant pork-chop if that makes any sense. item not reviewed by moderator and published
Never had tried to deep fry ham. This is the 1st recipe I found and it will be the last one anyone will ever need. We cooked the fresh ham for 7 min per pound at 375. It was a 12 lb ham and the internal temp was 160 throughout process. It was not burnt to a crisp as others has said. We did have to peel off the outer skin, but I think this is normal. The icing to this recipe is the glaze. We had 10 people eat and everyone loved it. I will do this again and again. Thank you Paula, we loved it!! item not reviewed by moderator and published
I love Paula Deen's recipes and have used quite a few. My only complaint regarding the deep fried ham is the minutes required to cook the ham that is printed in the recipe on line. It states 7 1/2 minute per pound. That is obviously a typo. Unfortunately, my husband, who doesn't really cook, was helping out by frying my $55 fresh ham while I was at work. He followed the recipe exactly and we ended up with a charred beyond belief ham for Thanksgiving. The glaze was wonderful but we had no ham to serve it on. Please change recipe for those who do not cook. item not reviewed by moderator and published
As with all deep frying, I would only recommend cooking any meat (turkey, chicken, ham, cornish game hens, leg of lamb, etc.) for 3.5 minutes per pound plus an extra 3 minutes. I cooked a 7lb. uncooked bone-in ham that turned out phenomenal. Injecting was a little difficult, but the spices on the outside was a great combination. Most tender ham I have ever had. Keep the oil between 350 and 375 and you can't go wrong. The glaze is out of this world!! item not reviewed by moderator and published
This is a review of the glaze. I did not deep fry a ham, but I followed the glaze recipe- cooked it on stove reducing it down by at least half to make it thick and put it on a regular ham I was baking during the last 45 minutes of cooking time. I had reserved some of the glaze in the pot on the stove and used it for dipping ham later and spreading on sandwiches. So, soooo good and I normally don't like fruit with meats, but I made it for my mom who loves pineapple and ham. She and my dad loved it also. item not reviewed by moderator and published
I had been dying to try this since I saw it done on television. Well New Years Day, I did it. I had mistakenly purchased a couple smoked cooked hams. So I went back and bought an uncooked ham. We brined all of them, roasted one in the oven, fried the uncooked one and even fried one of the smoked ones. The uncooked one that we fried did burn on the outside, it was juicy, but tasted more like pork chops! I had not read the review that said to not expect it to taste like ham. It was ?different? the smoked one we fried did taste like ham and everyone did like the crunchy outside and it DID taste like a ham, very juicy too. The roasted one in the oven however was the best. I love you Paula, but if I use this again I will fry the smoked ham. If I want pork chops we will buy them and fry them the easy way?. item not reviewed by moderator and published
We made this deep friend ham recipe for our New Year's 2010 family dinner. It turned out perfect! The glaze was excellent, and our guests raved over how tasty and delicious it was. My hubby took care of the frying, and I tended the glaze and the side dishes. The key is to get the oil up to temp before submerging the ham. We're planning on doing another deep friend ham following this exact recipe for Eater of 2010! Follow the advice of using a "green" ham - bone in, skin on, UNCURED ham. The bone in is imperative to getting the meat done throughout, it MUST be a BONE IN ham. item not reviewed by moderator and published
I work at a Fire Station and had a few deep fry experts on hand. Everything was done as per instructions but right off the front we decided the 375* cooking temp was off. We proceeped with it any way. Cooked a 9.8 pound ham for the hour and 15 minuts and checked the temp. it did not even register on the thermometer. Figured we had broken equipment. Got a back up and the same reading. Back in the oil. Cooked for another 45 minutes and it was only 130* very burnt and when cut raw ib the middle. It was salvaged by cutting the burnt meat off and cutting servings placing it ib a pan and cooking with the glaze on it at 450* in the oven for 30 minutes. I will never do this again Epic fail! and I recomend this episode never be replayed so others do not suffer the same results. I am very disappointed item not reviewed by moderator and published
I'm an experienced cook!. Though I followed every step, and even set the oil temp lower to 350 (and checked with 2 different temp gages, the ham burnt badly! I would not use this recipe again. Too much time put in to have this disaster! item not reviewed by moderator and published
Say deep fryer and my husband is there..... this is what he did. He only deep fried the ham in peanut oil in a turkey fryer for half of the time it allowed, and then smoked the ham on the smoker for about another 30-45 min. I'm not a big ham eater, but this was the juiciest ham i have ever eaten. We will definetly be making this apart of our menu!!!!! item not reviewed by moderator and published
We did this ham this year for Christmas and it came out perfectly even though we used an outdoor turkey frier. There are a few things you have to keep in mind though. DO NOT USE A CURED HAM! The ham you get at the grocery store is more than likely a cured ham. Go to the butcher and ask for a bone in, skin on, fresh ham. Keeping the bone and the skin is of the utmost importance as the skin protects the meet from the high heat and the bone ensures the ham cooks through. As people have posted prior, make sure that you keep your temperature at a steady 375 for the entire cooking time. 7.5 minutes per pound is the time you should use for a 10lb ham. Anything larger cook for the initial time then check with a thermometer for 160 degrees internal temp. Do not go by other sites for this recipe that say 3.5 minutes or you will have a raw ham. The glaze is also amazing and could be used for any number of recipes. Hope this helps! item not reviewed by moderator and published
what is the name of the deep frier your friend gave you for the fried ham I need to buy t so i can try to make the fried ham for my church family. Happy Holidays to you and your family item not reviewed by moderator and published
i like to know if this ham recipe can be cook in the oven on in cast iron pot on top of the stove it do look every good hmmm item not reviewed by moderator and published
where can i get the fryer paul hade item not reviewed by moderator and published
I haven't tried this recipe but anything Pauls does I love, i wanted to let Cammie know that the name of the friend was John Mclemore and his fryer is produced by Masterbuilt, Amazon does sell one of his fryers and it is on sell for the Holidays. Happy Frying!! item not reviewed by moderator and published
what is the name of the indoor deep fryer Paula received from a frien, as I would like to try this recipe. item not reviewed by moderator and published
This just didn't come out right for me. Even though I tried monitoring the temperature, I had parts undercooked. The parts that were cooked did taste good -- just don't expect a ham flavor. item not reviewed by moderator and published
Did this a wk before Christmas. Followed recipe to a T w/ an 8 lb fresh ham. It was horribly dry & raw @ the bone. (we have fried hundreds of turkeys & chickens, which have been wonderful). WONT try this again! item not reviewed by moderator and published
We did an 18 pound fresh ham. You have to be vigilant and watching your temp on the oil and the meat, hence the meat thermometer and oil thermometer. You can't just throw it in the oil and expect it to jump out when it's done. It's alot of easing off the heat or turning it up. If you aren't into cooking in regards to attention to detail then of course this isn't for you. But ours was outta this world. Yes it was burned on the outside...but just like it was suppose to be. The meat was tender and very flavorful. The brining was the great start to making it that way. Then the glaze was also fantastic...not real sweet...just right. I had cottage potatos and broccoli normandy with it...Potatoes were Paula's recipe from a while ago...then for dessert I made the peppermint pie. It was all so decadent. Had company for this meal and each of them were going to try this ham for Easter. I give this 5 large stars. item not reviewed by moderator and published
I had never cooked a fresh ham before, so I followed Paula's cooking time per pound which resulted in very dry, burned ham. I needed to trim off 1/4 inch of ham (more in places), just to arrive at edible meat. The ham was simply charred! This in turn rendered the remaining oil useless as it picked up the charred flavor and odor. The brine however infused a wonderful flavor though I used ground, rather than whole cloves and ground, rather than stick cinnamon (at least 2 to 3 Tbs. each). This allowed the ham to better absorb these flavors. Also I brined the ham for a good 24 hrs. The sauce was indeed very tasty. All in all this was an extremely disappointing, costly and time consuming experience. I'll be sure to use the brine and sauce next time, but I'll bake the ham rather than trying to figure out the timing for deep frying a fresh ham. I'm surprised Paula, that you would not have tested this first! item not reviewed by moderator and published
We followed directions exactly. The meat was really dry and uncooked by the bone. We ate the cooked meat and boiled the bone and made soup. Never again I ripped up the recipe. item not reviewed by moderator and published
We used a cured12lb. ham didn't do the brine and it was so good! Yes the outside was black and I'm sure we lost some meat but we trimmed the black off and the ham was great it took the ham about an hour and a half to hit 160.The ham was room temp. We will be cooking our ham this way for years to come. item not reviewed by moderator and published
I will be cooking my first ham in a fryer this New Year based on this recipe. I watched this show several times and it is not as simple as it might seem. I speak from 20 years in the restaurant industry on these possible solutions. First you must notice the bone in ham has it's full coat of skin, not just on half of the leg. Most stores will leave the skin on one side and not the other for appeal. On Paulas show you can see as she pulls the skin back being black, it acted as a barrier to the meat like a blanket. ( the skin burned, not the meat ) However the meat underneath was moist and pink. Pulling the ham from the brine several hours before you fry it will also help. Let it get as close to room temp. as possible. This way you can achieve the same temp. internaly without over cooking outer areas. This might be the most critical step to success. Good Luck!! item not reviewed by moderator and published
The recipe does not specify whether this is a bone in or boneless ham. We've tried this twice with a bone in ham (one shank, one butt) and have been dissappointed both times. The cooking time per pound is way off -- both times the ham has been charred beyond recognition. We even lowered the cooking temperature and time on the second try and still black, black, black. We agree with the rest of the reviews on the sauce - it is awesome. It's just so wasteful (not to mention time consuming) having to carve off all of the burnt part to get to the good stuff. Try again Paula, we love ya! item not reviewed by moderator and published
This didn't work for us. Fried it for 8 min per lb and it was not done. Had to finish cooking in the oven. The glaze was good, but all in all definitely was not worth the trouble. item not reviewed by moderator and published
Sounded great, but disappointing! Bought a fresh ham from a local butcher, brined with appropriate ingredients 24 hours - still not much flavor. The smoked flavor of a traditional ham was reallllllly missed! This tasted too much like a pork loin. Glaze was very good though Plans for leftover ham to be used in the morning are scraped as well which was to be a puff pastry with ham and swiss cheese. Back to the basics - Smioked ham is where it is!!! Merry Xmas Y'all!!! Lisa from Indiana item not reviewed by moderator and published
I've seen a couple of different frying times for 7-10 lb hams. One tells me to cook the ham (10 lb) for 3 1/2 mins per pound or until the internal temp is 160. But Paula's recipe calls for 7 mins per pound (10 lb) or internal of 160. Can you clear this confusion up for me please? item not reviewed by moderator and published
i understand this is a fresh ham and needs some kind of brine but what kind of flavor does this one give? is it like a country ham or more like a smoked ham? item not reviewed by moderator and published
The fryer Paula used to fry the ham is made by Masterbuilt and can be purchsed from Amazon or direct from company. No cured ham, a fresh pork ham. item not reviewed by moderator and published
here's the question I this done with a in the hame "cut' of fresh pork, or is it done with an actual cured ham? On the show it looked like the ham cut, cured into "ham". But why would you need to brine a ham? Unless it was just the hame cut...the hind quarter of the hog..but fresh, not cured pork. Bet it is GOOD either way. item not reviewed by moderator and published
How can you fix this if you don't have a deep fryer? Can it be baked? item not reviewed by moderator and published
We have never try fried ham but this year we are going to try it. It look so good. one question what was the name of the indoor the deep fryer that paula use. item not reviewed by moderator and published

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