Deep frying turkeys has become a popular cooking method for the holidays in recent years. The hot oil quickly seals in moisture and gives the turkey crispy, golden brown skin. But did you know you can also deep fry other meats like ham? With the right equipment and technique, deep frying a ham creates similar mouthwatering results.
In this guide, we’ll cover everything you need to know to successfully deep fry a whole ham, including cook time, safety tips, and my favorite deep fried ham recipe. After reading, you’ll be ready to wow your family with a tender, juicy deep fried ham this holiday season.
Deep frying locks in moisture and flavor while giving the exterior a delicious crunch. When done properly, the ham ends up remarkably juicy and tender The hot oil also cooks the ham faster than a conventional oven.
While baked hams take 18-24 minutes per pound in the oven, deep fried hams cook in only 7-9 minutes per pound For a 10 pound ham, that reduces cook time from 3-4 hours down to just over an hour!
And don’t worry, you won’t lose that lovely glazed crust when you deep fry The oil will caramelize the exterior sugars and spices into a crispy coating around the ham
Equipment Needed for Deep Frying a Ham
You’ll need the following equipment to deep fry a whole ham:
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Outdoor propane turkey fryer kit – Includes a stock pot, propane burner, thermometer, lifting rack, and hook. Ensure the pot is big enough to fully submerge your ham.
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Peanut oil – Use enough to completely cover the ham when submerged. Peanut oil has a high smoke point which is ideal for deep frying.
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Ham marinade injector – A flavored marinade adds even more moisture and flavor. Use an injector to disperse it evenly.
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Meat thermometer – Monitor the internal temp to ensure the ham cooks to a safe 160°F.
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Heavy duty tongs and oven mitts – You’ll need these for safely maneuvering the hot ham.
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Large cutting knife and carving fork – For slicing into the cooked ham.
Step-By-Step Guide to Deep Frying a Ham
Follow these simple steps for deep frying ham at home:
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Make your marinade: Whisk together apple cider, mustard, brown sugar, garlic powder, and onion powder.
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Inject the ham: Use a marinade injector to disperse the flavorful liquid evenly throughout the ham.
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Pat dry: Dry the outside of the ham thoroughly with paper towels. Moisture can cause splattering once submerged in the hot oil.
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Prep the fryer: Fill your propane turkey fryer pot with peanut oil, leaving a few inches of space at the top. Heat to 375°F.
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Add ham: Carefully lower the ham into the hot peanut oil using the lifting rack and hook.
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Monitor temperature: Fry for 7 minutes per pound, until the internal temp reaches 160°F. Expect roughly 70 minutes for a 10 lb ham.
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Remove and rest: Use heavy tongs to remove the ham and let rest 20 minutes before slicing.
The ham is ready to serve once rested. Simply carve into slices and dig in! The hot oil seals in plenty of moisture while giving the exterior a crispy, bacon-like crunch.
Deep Fried Ham Cooking Tips
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For food safety, cook to an internal temperature of at least 160°F.
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Allow the cooked ham to rest for 20 minutes before slicing to prevent juices from running out.
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Use an instant-read thermometer to monitor oil temp. Maintain it as close to 375°F as possible.
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Injecting a flavorful marinade provides extra moisture and flavor. Apply it the night before for the best infusion.
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For perfect doneness, fry 7-9 minutes per pound. Less time for more interior moisture, more for extra crunch.
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If breading or coating the ham, pat extremely dry first so the coating adheres properly in the oil.
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Be very careful when lowering the ham into the hot oil to avoid splattering. Use props like the fryer rack.
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Cook frozen hams 1 minute per pound longer since the center will be colder when starting.
Why Should You Deep Fry Ham Instead of Baking It?
There are several advantages to deep frying over baking a ham:
Cooks much faster – Deep frying takes only 7-9 minutes per pound compared to 18-24 for baking. You can have a crispy, glazed ham on the table in just over an hour.
Holds more moisture – The hot peanut oil seals the exterior to lock in juices incredibly well. Baking often leads to somewhat dry meat.
Can skip glazing – The frying process creates a lovely caramelized, crispy coating without needing a glaze. But glaze can still be used for extra flavor.
Adds crunchy texture – Deep frying gives the exterior an irresistible, crispy crust that baked hams lack.
Infuses more flavor – Marinating injects seasoning directly into the meat rather than relying solely on a surface glaze.
Safer than oven – There’s no worrying about undercooked centers since oil cooks the entire ham evenly.
For tender, fast-cooking ham with finger-licking crispy exterior, deep frying really can’t be beat. The only potential downsides are needing special equipment and dealing with large quantities of hot oil.
Safety Tips for Deep Frying Hams
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Deep fry outdoors away from homes/structures to prevent fire risks.
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Keep children and pets safely away when cooking to avoid accidents.
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Use a thermometer and don’t overheat oil – it’s flammable when too hot.
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Carefully lower the ham away from your body to prevent splatter burns.
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Wear closed-toe shoes, long sleeves, oven mitts, and an apron for protection.
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When finished, allow oil to fully cool before straining & disposing to prevent fires.
As long as you take proper safety precautions, deep frying a ham is a very manageable process. With an outdoor propane fryer kit and peanut oil, you can quickly achieve incredible results.
My Favorite Deep Fried Ham Recipe
To make the tastiest deep fried ham, I recommend injecting it with the following sweet and tangy marinade:
Ingredients:
- 8 oz apple cider
- 1 Tbsp English mustard
- 2 Tbsp brown sugar
- 1 tsp garlic powder
- 2 tsp onion powder
Simply whisk together the ingredients and use a marinade injector to infuse the ham the night before cooking. Then follow the frying steps above for a flavorful and juicy deep fried ham. The marinade provides a nice balance of sweetness and acidity to complement the salty, savory ham.
For even more flavor, you can also coat the ham with an herb breading before frying. Just be sure to pat it very dry first so the coating sticks. Frying with a bread crumb crust results in a crispy, almost fried chicken-like coating around the juicy ham.
Frequently Asked Questions About Deep Fried Ham
How long does it take to fry a whole ham?
Plan on cooking approximately 7-9 minutes per pound. A 10 lb ham takes 70-90 minutes. Frozen hams may need an extra minute per pound.
What temperature should you fry a ham?
Heat the peanut oil to 375°F. Cook the ham until the internal temp reaches 160°F for food safety.
Do you need to rest ham after frying?
Yes, resting for 20 minutes allows juices to reabsorb so they don’t run out when sliced.
Can you re-use turkey fryer oil for ham?
Absolutely. Leftover peanut oil from deep frying a turkey works great. Just reheat it to 375°F.
What size propane tank is needed?
You’ll need a standard 20 lb propane tank. The larger the ham, the more fuel required to maintain heat.
Is it safe to eat the skin of a deep fried ham?
The crispy exterior skin that forms is entirely edible and delicious. Just be wary of any burnt portions.
Satisfy Holiday Crowds With a Deep Fried Ham
A deep fried ham makes an incredibly tasty and unique holiday main course. It has all the juicy tenderness of a classic baked ham, but with a crispy, crunchy crust that guests will rave over.
Hopefully this guide gave you all the tips and info you need to successfully deep fry a ham using an outdoor propane turkey fryer kit. Trust me, your family
