Photo: Deep-Fried Ham Recipe
Ingredients
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
Directions
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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By justindibler
on December 26, 2012
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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.
By kmbowen
on December 23, 2012
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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.
By mono3357
grosse pointe, MI
on February 16, 2012
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Is this recipe for a fresh ham ( which is like a pork but or a regular ham (the pink shank, boneless, or semiboneless?
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