Deep-Fried Ham

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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.

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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.

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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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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!"

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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

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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

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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.

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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.

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That was awesome!! Now, how do I deep fry leg of lamb?

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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.