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 patschulte
on October 02, 2011
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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!"
By John&Carol
on April 10, 2011
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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
By John&Carol
on April 10, 2011
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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
Read all 40 reviews