How to Cook a Juicy and Flavorful Ham in the Big Easy Oil-less Turkey Fryer

Cooking a delicious ham in the Big Easy oil-less turkey fryer is easy and foolproof. With the Big Easy, you can make a moist and flavorful ham with a nice crispy exterior without much effort. In this article, I’ll walk you through the complete process of selecting, preparing, and cooking a ham in the Big Easy step-by-step.

Why Cook Ham in the Big Easy?

The Big Easy oil-less turkey fryer allows you to cook foods at very high temperatures while infusing great charbroiled flavor. This makes it perfect for cooking ham which benefits from high heat to develop a nice crust.

Some key benefits of cooking ham in the Big Easy include

• ** moist and juicy interior** – the infrared heat sears the outside while locking in moisture inside
• crispy caramelized exterior – the high heat caramelizes the natural sugars creating a delicious crust
• infused smoky flavor – you can add wood chips or pellets to infuse a light smoke flavor
• no oven space needed – frees up your oven for sides and desserts
• quick cooking time – reduces cooking time by almost half compared to oven

In short, the Big Easy delivers juicy ham with an amazing crust in record time. Let’s look at how to do it right.

Selecting the Right Ham

When selecting a ham to cook in the Big Easy, you have a few options:

Bone-in Fresh Ham

This is an untreated, raw ham with the bone still in It needs to be cooked fully from raw A bone-in fresh ham works great if cooked low and slow in a smoker. However, the high heat of the Big Easy can overwhelm it. I don’t recommend cooking a bone-in fresh ham in the Big Easy.

Bone-in Cured Ham

This is a raw ham that has been cured, smoked, and aged with the bone intact. It only needs to be warmed through since the curing process already cooks it. This is a good option for the Big Easy. The bone adds nice flavor. Try to get an uncured ham if possible.

Boneless Cured Ham

This is a fully cooked cured ham with the bone removed. It’s ready to eat cold but is usually warmed to enhance flavor. You can get them spiral cut or whole. These hams are great for the Big Easy since you just need to heat them through.

For best results, look for a bone-in cured ham or boneless cured spiral ham in the 8-10 lb range with minimal added water. This provides great ham flavor when cooked in the Big Easy.

Prepare the Ham

Preparing the ham for cooking is easy:

• Remove any plastic or packaging. Leave any netting in place to hold the ham together.
• Use a knife to score the fatty side of the ham in a diamond pattern. This helps render fat and develop flavorful browning.
• For whole hams, make shallow slits into the meaty parts. For spiral hams, separate the slices a bit. This exposes more surface area.
• If using a cure, apply it evenly across the ham at this point. See notes on cures below.
• Allow cured hams to come to room temperature before cooking.

That’s all the prep needed. Now let’s look at how to infuse big flavor.

Seasoning and Flavoring the Ham

Hams cooked in the Big Easy benefit from added seasoning or flavors. Here are some options:

• Dry rub – Coat the ham evenly with a dry rub. A brown sugar rub adds sweetness while herbs and spices kick up flavor.

• Brine – Soak the ham overnight in a salt, sugar, and spice brine to infuse it with flavor and moisture.

• Glaze – Brush a glaze over the ham in the last 15-30 mins of cooking. Fruit jams, honey, or maple syrup make tasty glazes.

• Wood chips – Throw soaked wood chips or pellets right in the Big Easy to infuse mild smoke flavor. Apple, cherry, oak, and pecan work well.

I recommend at least a basic dry rub to bring out the pork essence. Get creative with herbs, spices, sweeteners or smoke as desired.

Now we’re ready to fire up the Big Easy!

Cook Time and Temperature

Cooking times vary based on the size and type of ham.

• Bone-in ham – Figure around 18-22 minutes per pound at 375°F. An 8 lb ham takes 2.5-3 hours.

• Boneless ham – These cook faster at around 12-15 minutes per lb. An 8 lb ham takes 1.5-2 hours.

For both types, I recommend cooking to an internal temperature of 140°F. After resting, the temperature will rise to the 145°F safe zone.

Use an instant read thermometer to monitor the internal temp. Insert it into the thickest part without hitting the bone.

If browning happens before the ham is cooked through, try tenting foil over it. You can also reduce the temperature to 300°F once browned.

Cooking times are approximate. Different hams cook at different rates. Follow temps not times.

Step-by-Step Big Easy Ham Cooking Process

Here is a summary of the full process for cooking ham in the Big Easy:

1. Remove packaging – Unwrap ham fully and remove any netting or plastic.

2. Score fat – Use a knife to cut slits in the fatty areas of the ham. This helps render fat.

3. Season – Apply a dry rub, glaze or other seasoning as desired. Insert cloves if using.

4. Prepare Big Easy – Fire up the Big Easy to 400°F. Add wood chips if using.

5. Place ham – Put the ham directly on the cooking grate or in a shallow roasting pan.

6. Cook – Let the ham cook until it reaches 140°F internally. Time varies based on size.

7. Check periodically – Baste with glaze and check temp every 30 mins or so.

8. Rest – Remove from Big Easy and tent loosely with foil for 15-20 mins before slicing.

And that’s it – juicy, crispy, smoky ham made easy in the Big Easy!

Big Easy Ham Mistakes to Avoid

Here are some common mistakes and how to prevent them:

• Undercooking – Use an instant read thermometer to ensure the ham reaches safe internal temp.

• Overcooking – Stick to recommended cook times and monitor temperature. Err on the side of less time.

• Drying out – Choose a ham with minimal water added and don’t overcook. Tenting with foil prevents drying.

• Burning – Lower heat if browning happens before ham is cooked through.

• Bland flavor – Make sure to season, brine, or glaze the ham to infuse big flavor.

Big Easy Ham Recipe Inspiration

Here are a few tasty ham recipes perfect for the Big Easy:

• Coca Cola Glazed Ham – A sweet and sticky Coca Cola and brown sugar glaze.

• Brown Sugar & Pineapple Glazed Ham – Caramelized brown sugar with sweet pineapple.

• Applewood Smoked Ham – Simple dry rub with applewood smoke.

• Maple Bourbon Ham – Smoky sweet maple and bourbon glaze.

The Big Easy really shines when cooking ham. With minimal effort you can enjoy juicy, flavorful ham with an amazing crust. Just be sure to select a cured ham, prep it properly, season for flavor, and follow temperature guidelines. In no time, you’ll be slicing up the perfect ham cooked right in your Big Easy!